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Homesteading Bliss: Canning Freshly Butchered Chicken and Crafting Homemade Chicken Stock

Harvesting the Simple Life: Homesteading Adventures in Self-Sufficiency and Savoring the Fruits of the Earth



In a world where some dream of city life, diamonds, and big houses, there are those who yearn for a simpler existence. Picture this: living off the land, growing your own food, and preserving the fruits of your labor. In this recipe, we'll delve into the world of homesteading, where self-sufficiency and sustainability take center stage. Join me as we explore the process of canning freshly butchered chicken and creating a flavorful homemade chicken stock that will nourish both body and soul. Let's embrace the joys of a life away from the hustle and bustle, and savor the rewards of cultivating our own provisions.

Recipe:

Ingredients:

  • - Freshly butchered chickens
  • - Water
  • - Salt and pepper (optional)
  • - Additional herbs and spices (optional)

Equipment:

  • - Large stockpot
  • - Canning jars (quarts and pints)
  • - Canning lids and bands
  • - Pressure canner (for canning chicken)
  • - Stockpot or slow cooker (for making chicken stock)
  • - Strainer or cheesecloth

Instructions:

1. Butchering the chickens:

   - Prepare the freshly butchered chickens by cleaning and removing any excess feathers or entrails.

   - Cut the chickens into desired pieces, such as drumsticks, thighs, breasts, and wings, according to your preference.


2. Canning the chicken:

   - Place the chicken pieces into clean, sterilized quart or pint-sized canning jars, leaving about 1 inch of headspace.

   - If desired, season the chicken with salt, pepper, and any additional herbs or spices of your choice.

   - Fill the jars with water, ensuring that the chicken pieces are fully covered.

   - Wipe the jar rims with a clean, damp cloth to remove any residue or food particles.

   - Place the lids and bands on the jars, tightening them just until finger-tight.

3. Processing the canned chicken:

   - Follow the instructions provided with your pressure canner for proper usage and safety precautions.

   - Process the canned chicken according to the recommended pressure and time for your specific altitude and canner model.

   - Once the processing is complete, carefully remove the jars from the canner and place them on a towel-lined countertop to cool.

4. Making homemade chicken stock:

   - Place the remaining chicken carcasses and bones into a large stockpot or slow cooker.

   - Add water to cover the chicken bones, leaving some space at the top for simmering.

   - Optional: Season the stock with salt, pepper, and aromatic herbs or vegetables for added flavor.

   - Bring the water to a boil and then reduce the heat to low. Simmer the chicken bones for several hours, allowing the flavors to meld and the stock to develop richness.

   - Periodically skim off any foam or impurities that rise to the surface.

   - Once the stock has reached your desired flavor and consistency, remove it from the heat.

5. Straining and storing the chicken stock:

   - Carefully strain the stock through a fine-mesh strainer or cheesecloth to remove any solids.

   - Allow the stock to cool before transferring it into clean, sterilized pint-sized canning jars.

   - Leave about 1 inch of headspace in each jar and wipe the rims clean.

   - Apply the lids and bands, tightening them just until finger-tight.

   - Store the jars of chicken stock in a cool, dark place, such as a pantry or cellar.

By immersing ourselves in the world of homesteading, we can find fulfillment in growing, raising, and preserving our own food.

 From butchering chickens to canning their tender meat and crafting flavorful chicken stock, we embrace the rewards of self-sufficiency and the satisfaction of nurturing our own provisions. So, join the ranks of those who seek a simpler life, away from the chaos and towards the joys of cultivating food that nourishes both our bodies and our souls.

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