Post by carnation037 on Jan 27, 2003 11:38:36 GMT -6
7 chicken breasts skinned or about 7-8 pounds skinned chicken parts 8 quarts cold water 4 stalks celery cut up 6 large carrots, peeled and cut up 1 large onion peeled and chopped 1 teaspoon whole black peppercorns 4 bay leaves 1 teaspoon dill seed 1 teaspoon Fines Herbes 4 tablespoons dehydrated chicken stock (or 4 chicken bullion cubes) 4 tablespoons lemon juice
Put chicken breasts, water, lemon juice, carrots, onion, and celery into large stockpot. Make a spice ball with peppercorns, bay leaves, dill seed, and Fines Herbes. Add lemon juice. Bring to a boil. Cover and simmer on medium heat for about 40 minutes. Remove chicken and veggies to a large bowl with a slotted spoon. De-bone chicken and cut up into bite-sized pieces. Discard spice ball. Divide chicken and vegetables into sterilized jars. Allow broth to cool and skim off any fat. Return broth to heat until boiling. Pour into jars leaving 1 inch head space. Wipe rims. Cap and seal. Process in a pressure canner 1 hour and 15 minutes for pints or 1 hour and 30 minutes for quarts at 10 pounds pressure. Yields: 7 to 8 quarts.