Rich Chicken Stock and Soup

For the richest and most flavorful chicken stock, full of body, use chicken backs.  They are higher in gelatin for a thick, gelationous stock.  The stock is also higher in bone minerals because the many, small bones expose more surface area to the stock.  The backs are usually sold for a minimal cost from farmers who sell packaged chicken pieces at farmer's markets.  If you don't see them for sale, just ask the farmer.  I take as many as I can get from my chicken farmer, make batches of soup and stock, and can it.  It can also be frozen.  My method is below the picture.

   Mmmm, a cup of warm, homemade stock.

 Sooooo comforting and healthy too! 

 

Chicken Stock

Thaw 4-6 chicken backs.  Rub with oil on all sides.  Roast backs on sheet pan in oven at 400 for 20-30 min, until lightly browned.  Remove from oven and put in large pot.  Scrape cooking pan and add with drippings to pot.  Add 2 quarts of water for each back.  Bring to boil, then turn down the heat so the water remains at a "slow bubble".  Simmer for 6+ hours, until water is half in volume and stock is flavorful to the taste.  Color should be similar to above jars and consistency should be slightly gelatinous when cooled.

To Can:  Pour hot stock into hot jars.  Process in pressure canner for 20 minutes at 10 pounds of pressure.

To Freeze:  Cool stock completely.  Put in freezer containers and freeze.