Canning Chicken
How to Can Chicken Feet Bone Broth
Chicken Feet Bone Broth
How to can chicken feet bone broth
Servings 8
Ingredients
- 12 chicken feet
- 2 stalks celery
- 3 carrots
- 1 large onion
- seasonings of your choice
Instructions
- Clean the chicken feet in a bowl of water with white vinegar for 5-10 minutes
- cut up the vegetables
- add everything to your roaster
- cook at a simmer for 8 hours
- get out your pressure canner and add three quarts of water and a splash of vinegar
- simmer your canning lids
- heat jars in oven at 225 degrees for 15 minutes
- strain your bone broth through a fine sieve or cheesecloth
- ladle hot broth into hot jars
- wipe jar rims with white vinegar
- put lids and rings on jars fingertip tight
- add to canner
- put on lid and turn burner to high
- wait for a steady stream of steam, and time for 10 minutes
- add weight and bring pressure up to 10 lbs
- turn burner to the temp to keep your canner at 10lbs of pressure
- can broth for 25 mintutes
- turn off burner and wait until pressure is down to 0
- remove lid from canner away from your face
- put jars on a towel to cool
- wait 24 hours
- remove rings, check seals, and wash jars and rings
- add to your pantry shelves
Notes
You don't have to peel the chicken feet prior to cooking, just make sure they are clean.
