To give the pressure canner a quick workout, I decided to make a small batch of chicken broth. We picked up a pack of 4 bone-in split breast chicken breasts, and we had to use them up quick. I butchered them up, and got straight to cooking. The bones and some other vegetables we had laying around went into a pot to make some broth. Then I tossed the meat into a crockpot to make some shredded chicken for easy meals. I’ll include those recipes later.
I’ve already covered this recipe, in general, so I’m only going to give some of the particulars today.
- 4 split chicken breasts, or equivalent amount of other chicken parts, meat and excess skin and fat removed 
- 1 Onion, skinned and quartered
- 4 little cloves of garlic, skinned 
- 6 Sticks of Celery, rinsed 
- 2 Bay Leaves
- Various herbs and seasonings (fresh-crushed black pepper, dash of celery seed, dash of whole dried rosemary leaves, some sea salt)
- 1 cup of wine 
- 2 Tbsp oil (I used a mix of olive and vegetable oils, because I was running out of one)
Put the garlic, onion and celery in the pot. No, wait. Put the oil in first and heat it up over medium heat, then put in the other stuff. Add seasonings. On top, put the chicken bones. Let that cook for a little while. It might have been like 5 minutes, I wasn’t paying attention. You want the vegetables to get some brown on them. Add the wine, and let simmer for a little while until the alcohol has evaporated (just guesstimate, this isn’t science class). Add enough cool water to cover. Put the lid on, and bring to a boil over high heat. Lower to a simmer and cook that sucker for a while .
Strain the broth. Put it in the fridge overnight to cool completely. The next day, skim the congealed fat off the top and bring to a boil. Ladle into prepared pint jars. Following the directions on your fancy-shmance pressure canner, process at 11 pounds of pressure for 20 minutes .
Properly prepared in a pressure canner, this broth should be completely shelf-stable, without refridgeration for years. Keep it in a cool, dark place anyway.
- Sloppily and hastily
- You know, those stupid little cloves that are in the middle of the head of garlic, that are almost not worth peeling because they’re so little and stupid? Yeah, those.
- Normally I wouldn’t use so much, but it was starting to go bad and whatever we didn’t use here was going straight into the compost pile. Also, we didn’t have any carrots in our damn fridge, for the first time in months, so I had to make up a little bit of slack in the flavor profile.
- Also, a cup to put in the broth after you drink the first cup. I used a white zinfandel
- I didn’t time it. It was probably about 2 hours. Cook until the chicken bits are falling apart and you’re bored with waiting.
- I got two pints. The recipe with my canner said to process 20 minutes for pints and 25 minutes for quarts. If you make a big enough batch, keep this in mind. Also, do whatever mathemagic you need if you’re at a high altitude.