Chicken Broth

I tried this chicken broth on our first batch of 64 chickens we raised in 2015.

Ingredients

One batch (3 lbs of chicken feet) maybe will make about 12 pint jars of broth.

Ingredients
3 lbs	Chicken Feet (peeled & scrubbed)
1	Yellow onion chopped
1	Large Leek (root tip removed, white & green parts thinly sliced
4	Celery ribs (chopped)
3	Carrots (chopped)
1 Tbls	Whole Black Peppercorns
2 sprigs	Thyme
6 to 8	sprigs of Flat-Leaf Parsley
2	Bay Leaves
1/4 C	White WIne
4 - 6 Quarts	Cold water, plus more as needed

Preparation

If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.)
Combine the chicken feet, onion, leek, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot.
Cover the chicken feet and other ingredients with the water.
Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet submerged. From time to time, skim away any scum that might rise to the surface.
Strain the broth, discarding the solids
Refrigerator Method:
Pour into jars and cover and store in refrigerator up to 1 week. With chilling, the broth should gel enough that it must be scooped out of the jar with a spoon. This is normal, and the broth will liquefy once you heat it. A thin layer of yellow fat may harden on the surface of the gelled broth; I recommend discarding this fat.
Freezing Method:
Pour into freezer jars, cover and freeze it for up to 6 months.
Canning Method:
Please read up on how to can meat products and broth before attempting this method.
- Presto Pressure Canner and Cooker Manual & Recipes
- 'Water-bath canning’ is unsafe for low-acid foods such as broth. The danger is not just spoilage, but botulism. The only safe way to can broth or soup is with a pressure canner, which reaches temperatures high enough to kill bacteria and spores. Beyond the safety issue, I would not worry about canning adversely affecting the quality of your broth. That canner is aluminum though so I would use it only for canning and not also use it as a stockpot or for other cooking.
- Use a Pressure Canner (NOT a Pressure Cooker)
- Clean jars and the two piece jar lids with soapy water
- Make sure the jars and two piece jar lids are warm when pouring in boiling broth.
- Follow canning instructions.
- Jars & Lids should be hot
- Broth should be boiling
- Add 3 quarts HOT water to pressure canner
- Pour broth into jar (use funnel & leave 1” gap at the top of the jar)
- Wipe top of jar with a wet paper towel after pouring in the liquid.
- Put 2 piece lids on and only skrew down ring until resistance is felt (not tight)
- Stack jars in pressure canner
- Check lid relief valve to be clear (Hold up to light)
- Put lid on pressure canner (leave pressure weight thingy off)
- Apply heat to pressure canner
- After getting solid stream of steam and then wait 10 minutes
- Place pressure regulator weight on relief valve
- Wait for pressure to build to 11 lbs. ~15 minutes
- Start timing when gauge measure correct…
- For this chicken broth then allow 20 minutes cook time
- Remove from heat source and let cool down. May take 45 minutes
- Wait for Pressure lock to pop back down
- Manual says to wait 10 minutes
- Remove Pressure Regulator weight.
- Remove lid
- Remove jars and let set for 12 hours (do not mess with the lids)
- Done.

How to Identify Spoiled Canned Food

Metal Cans
- an obvious opening underneath the double seam on the top or bottom of the can
- a can with bulging ends
- a fracture in the double seam
- a pinhole or puncture in the body of the can
- an unwelded portion of the side seam
- a leak from anywhere in the can.
Glass Jars
- a pop-top that does not pop when opened (indicating loss of the vacuum)
- a damaged seal
- a crack in the glass of the jar

How to Dispose of Spoiled Canned Food

Never taste food from a jar with an unsealed lid or food that shows signs of spoilage. As you use jars of food, examine the lid for tightness and vacuum; lids with concave centers have good seals.
Before opening the jar, examine the contents for rising gas bubbles, and unnatural color. While opening the jar, smell for unnatural odors and look for spurting liquid and mold growth (white, blue, or green) on the top food surface and underside of lid.
Spoiled acidic food should be discarded in a place where it will not be eaten by humans or pets.
Treat all jars and cans of spoiled low-acid foods, including tomatoes, as though they contain botulinum toxin and handle in one of two ways:

If suspect glass jars are still sealed, place them in a heavy garbage bag. Close the bag, and place it in a regular trash container or bury it in a landfill.
If the suspect glass jars are unsealed, open, or leaking, detoxify (destroy the bacteria) as follows before disposal:

Carefully place the containers and lids on their sides in an eight-quart or larger pan. Wash your hands thoroughly. Carefully add water to the pan until it is at least one inch above the containers. Avoid splashing the water. Place a lid on the pan, and heat the water to boiling. Boil 30 minutes to ensure that you have destroyed all toxins. Cool and discard the lids and food in the trash, or bury in soil. Sanitize all counters, containers, and equipment that may have touched the food or containers--don't forget the can opener, your clothing, and hands. Place any sponges or washcloths used in the cleanup in a plastic bag and discard.

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