Canning Chicken Soup

Golden chicken soup from your own free-range chicken - filled hot into preserving jars and canned. A pantry stock that warms you up.

Ingredients

• 1 (approx. 1.5 kg)stewing hen
• 2carrots
• 1celery root
• 1leek
• 1onion
• 2bay leaves
• 5peppercorns
• 1 bunchparsley
• to tastesalt

Instructions

1. Wash the chicken thoroughly and put it in a large pot. (5 min)
2. Roughly chop the vegetables and add along with the bay leaves and pepper. (5 min)
3. Cover with 3 L cold water and bring slowly to a boil. (20 min)
4. Carefully skim off the foam - this keeps the broth clear. (10 min)
5. Simmer uncovered over low heat for 2-3 hours. (2 h 30 min)
6. Remove the chicken, pull off the meat, and return it to the broth along with the vegetables. (10 min)
7. Fill hot into sterilized preserving jars and process at 100°C / 212°F for 90 minutes. (1 h 30 min)
8. Process a second time for 90 minutes at 100°C / 212°F after 24 hours – poultry does not become sterile at 100°C. Store cool and dark and use within 6 months, or freeze the jars right away. (100 °C · 1 h 30 min)