Home | Kids Corner | About Us | Disclaimers | Recipes by Title | Recipes by Ingredients | Cooking Facts & Terms | Recipe & Cooking Sites | Send email

BlackBerry_468x60

Categories
Appetizers | BBQ & Grilling | Beans & Leguimes | Beverages | Breads |  Breakfast & Brunch |  Canning & Freezing |  Casseroles |  Cheese Dishes |  Chili |  Condiments |  Crock-Pot |  Desserts & Sweets
Fish & Seafood |  Fruits & Vegetables |  Herbs & Spices |  Holidays |  Meats |  Microwave |  Mixes & Gifts in a Jar |  Pasta |  Pizza |  Poultry |  Rice |  Salads & Salad Dressings |  Sandwiches, Burgers & Wraps
Sauces, Gravies & Dips |  Snacks |  Soups & Stews |  Special Diets |  Stuffing & Dressings |  World Cuisine
Soup Stocks

Ball Complete Book of Home Preserving
In stock pot place:
1 chicken
1 med onion quartered
1 large carrot cut in 1" chunks
1 or 2 ribs of celery cut in chunks
salt and pepper to taste

Place pot on back of stove, add water to cover, bring to a boil, lower heat and simmer for at least a couple of hours till the chicken is falling of the bone. Remove chicken.

In the pot place:
2nd chicken
more onion
more carrot
more celery
more salt and pepper

Cook as above. Remove chicken and strain broth. Place in containers and freeze.


Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry