My understanding of the differences: (you can disagree, it's ok I don't mind)

Homemade Chicken Stock is made from the roasted bones of a chicken carcass, or less meaty chicken parts. The neck, back, and wings are examples. This turns out to be a darker richer color and flavor.
Homemade Chicken Broth is made from meatier chicken pieces with the meat on. The meat is removed (save it for casseroles etc.) and the bones further cooked. It has a lighter color and flavor.


Stock and Broth both benefit from adding vegetables and or seasonings but it is not required. I usually make broth without the veggies. Nevertheless, I do like the stock with veggies as well. It is your choice, both are better than the store purchased salt laden variety.

Here's a tip: Save left over chicken bones or carcass, and vegetables in your freezer until you have enough to make your broth or stock.

If you want to can your chicken broth, you will need to know how to use a pressure canner. This pressure canning page has more detailed information and step by step instructions.

Real homemade chicken broth is very good for you.

Use it as often as you can.

I use broth or stock in MANY foods. Homemade chicken broth is the key to many of my recipes.

Try substituting broth for water in some of your recipes. Use homemade chicken broth instead of plain water whenever you are making rice for almost any meal.

This page is a recipe for how to make broth.

Prepare

• pressure canner
• canning jars
• canning seals and rings
• jar lifter
• canning funnel
• large pot or blancher
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients
Chicken pieces. I like to use leg quarters or a stewing chicken. Any chicken parts will do. I also prefer to skin my pieces but again it is not necessary.

Approximately 6 pounds will be enough for a batch in my large stock pot. After simmering all day which will reduce the original liquid content somewhat, I end up with 7 quarts plus.

Adjust amounts according to the size of stock pot you have.

Vegetables and seasonings are optional.
2-3 Stalks of celery - chopped in large chunks.
2 onions - quartered
2-3 Carrots - chopped in large chunks.
2 bay leaves

Procedure

Start by preparing jars,and get water in your canner heating.
(see Pressure Canning for full directions)

Place chicken pieces in your stock pot. Fill with water.

Bring to a boil.

Add vegetables and seasonings if you are going to use them.

Simmer until chicken is done. About 1 hour.

Use a slotted spoon or tongs to remove chicken pieces

Let the chicken pieces cool until you can handle it well enough to remove the meat.

Remove the meat from the bones and save for other uses. Chicken Soup, Chicken enchiladas, Chicken casseroles etc.

Cut or break any large bones into shorter pieces. Be careful not to burn yourself. Return the bones to the stock pot. Don't be too fanatical about this step. If you are handling a thigh bone that won't easily break it is not a big deal. Just toss it back into the pot. The purpose is to allow the water more access to the nutritious marrow in the bones.

Simmer all day. 8-10 hours.

Remove chicken pieces and vegetables. Discard. (that is why I don't usually add veggies, I hate discarding them!)

Strain Broth to remove any small bones and pieces left in the broth.

Pour hot broth into hot jars. Leave 1 inch head space.

Process using
Pressure canning instructions.




Wipe the rims clean, remove any air bubbles and place your lids.

For more details follow pressure canning instructions.

Process

Always adjust for your altitude.

pints - process for 20 minutes
quarts - process for 25 minutes

Adjustments for Pressure Canner
Altitude in Feet	Dial Gauge Canner	Weighted Gauge Canner
0-1000	10	10
1001-2000	11	15
2001-4000	12	15
4001-6000	13	15
6001-8000	14	15
8000-10,000	15	15

More Canning Meat Recipes

Venison Ground
Venison-hot pack
Venison - raw pack
Chicken
Homemade Chicken Broth
Homemade Chicken Soup
Fish
Smoked Fish