This concoction provides the basis for poultry soup with noodles or leftover cooked rice. It gets seasoned when it is prepared for a meal. I made a canner full for a friend who was having a baby and has 3 year old twin girls. She tells me that when the day has been too much it is nice to be able to put food on the table with a can opener.
Servings: 2 per pintPrep Time: 1 1/2 hours Cook Time: 4 hours divided between stock and processing
One meaty leftover turkey or goose carcass or 3 or 4 pounds of cheap chicken
Onions celery and carrots
Mushrooms are an option
No SALT/No PEPPER
Make stock using either a leftover turkey or goose carcass or use the least costly chicken you can find.
After a couple of hours lift the carcass and when it is cool enough to handle pick all of the meat from the bones and save it. Return the bones to the stock pot and continue cooking. Meanwhile cut up the onions, celery and carrots to equal the amount of the meat.
Fill jars one third full with meat and one third with the veggies. Fill with stock to an inch of head space and process — Quarts – 90 minutes, Pints – 75 minutes — at the proper pressure for your elevation.
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