Last week I prepared one of our family's favorite dishes, orange-roasted chicken, from a Cornish Cross we raised last year.
After the meal, I deboned the rest of the chicken...
...and gathered up all the scraps. A chicken carcass is far too useful to waste.
So into a stockpot it went. I brought it to a boil, then lowered it to a simmer.
I added about 1/4 cup of vinegar, which helps draw the nutrients from the bones.
Then I set the burner on the lowest possible gas, covered the pot, and let it simmer all night long.
In the morning it was a revolting-looking mess.
I strained out all the bones, etc.
This yielded about a gallon and a half of stock. Good rich stuff, full of nutrients!
I like to can stock in pints (rather than quarts). Because my stock is just rough-filtered, it has tiny bits of meat in it, so I used the pressure canner.
Meanwhile I also took out of the freezer some homemade teriyaki sauce.
This was left over from a neighborhood potluck meal a few months ago. Like the chicken stock, it also has bits of meat in it; so I froze it until such time as I was using the pressure canner for another meat product. This means 75 minutes at 10 lbs. pressure (adjusted for our elevation, about 12.5 lbs.).
When defrosted, it filled three jars.
When ready, everything went into the trusty canner.
By the end, I had 11 pints of stock and three pints of teriyaki sauce.
Waste not want not!