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. (150 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. (90 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 · 90 min)