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Chicken-soup Stock

A large quantity of chicken stock made by simmering chicken in water for hours and then processing into jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken-soup Stock

Ingredients

Directions

Make the stock

  1. Place the chicken in a large pot with cold water and simmer for 5 hours.

  2. Remove the meat and bones, then strain the stock.

  3. Add enough water to make 10 gallons of stock.

Fill the jars

  1. Fill glass jars or tin cans with hot stock and partially seal the jars.

Process the jars

  1. Process the jars for 90 minutes in a hot-water bath.

  2. Process the jars for 75 minutes in a water-seal outfit.

  3. Process the jars for 60 minutes in a 5-lb steam-pressure outfit.

  4. Process the jars for 45 minutes in a pressure cooker.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Chicken
Simmering releases flavor and body from the meat and bones into the water, forming the stock.

The step that matters

Processing the jars. Each method needs its listed time to bring the whole jar contents to a safe temperature. Shortening the time or using a method that does not match the listed time can leave the stock under-processed and open to spoilage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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