Hello Patricia, my chicken stock recipe is as follows: Please read entire instructions before you make the stock! INGRIEDIENTS: 1) 4lbs chicken pieces or carcass (I weigh mine) this includes chicken bones, cartilage, any fat still attached after meat has been cut off each piece. This gives an excellent balance of flavor, nutrients and collagen. The cider vinegar in this recipe helps extract nutrients out of the bones which helps speed up the formation of gelatin and makes a richer stock, and you cannot taste the vinegar in the stock. 2)1 large carrot cut into 4 pieces 3) 1 medium onion peeled and cut in half 4) 1 stalk celery cut in 4 pieces (leaves on are ok) 5) 2 tsp. black peppercorns 6) 1 Tbsp. apple cider vinegar 7) 2 bay leaves 8) 2 thyme sprigs 9) 3 parsley sprigs 10) 3 quarts of cold tap water from your faucet. INSTRUCTIONS: (I actually mark my pot so I'll know when my pot cooks down to 3 quarts so i don't have to cook longer) but you don't have to do this. (see #4 Below) You will need at least a 7 quart pot 1) Except for the water place all ingredients in pot and then add the cold tap water which should just about cover the bones. Its ok if it doesn't, the chicken will cook down and fit the bones in snugly but don't crush or break the bones unless you don't care if the color isn't clear (mine is not clear but very rich in flavor). 2)Scoop off scum: Bring to a boil on medium high heat and scoop off any foam that collects on the surface using a ladle. 3) Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. *DO NOT BOIL at this point* The stove should be low enough so the surface is is barely rippling with a gentle boil in center every now and then. 4)Strain: Scoop out any solids and strain by using a lid to hold the bones and vegetables in the pot. pour the stock through a very fine sieve into another pot or large bowl 5)You should end up with about 2 quarts of stock. If it's more than 2 1/4 quarts reduce the amount by letting it simmer ABOUT 15 minutes more or it will be weak. If its less than 2 quarts then top off with a little more water. Fill jars/or containers: I use four 16 oz ball jars. Cool on counter (this will make any fat rise to the top and solidify and you can remove the fat if you don't want it in your stock) then put in fridge for up to 5 days ( in the fridge it will become jelly-like from the collagen in the bones. This is very good stuff! But when you reheat it it will liquify OR you can freeze it for up 6 months. 6) SALT ADJUSTMENT: If you reduced your pot by 90% of the liquid or more you will taste the natural salt flavor. However homemade stock is not salted but store bought is. ** If you like you can Add 1/4 t. salt for every one cup homemade chicken stock OR you can simply add salt to you and your family's meal when you prepare it. Thank you so much for watching and leaving a comment my friend! Have a great evening!🍒
Campbell's soup puts them in dry and we do the same thing. Just a few noodles in each gar and can them. Add more to your liking when you uses them, hope this helps!
I canned this and it tasted so good. My chicken however had turned brownish and didn't taste fresh. This may have been due to me using the chicken meat from the roosters we culled. Does you chicken do this?
Hello Rhonda, I made 2 different batches of chicken noodle soup and like yours one batch tasted great and the other was similar to yours. I think what happened but I'm not sure why, is that the broth in this batch separated from the chicken, (broth & Veges on the bottom and the chicken on the top). I used 16 oz canning jars on the next one and the veges and broth and chicken were fully covered. I'm so sorry for any inconvenience but I don't think it was your rooster though it may be possible. Thanks so much for watching and sharing your comment. Have a happy Thanksgiving.🍒
I'm so sorry I've never canned potatoes. Next year we are planning on trying to grow our own organic potatoes and we will be canning them also. I hope you will be watching then as well . lololol Thanks again for watching and leaving a comment. Have a great evening!🍒
I've made the chicken stock. Out of all the things I've canned chicken stock is the easiest. I will do a video on chicken stock soon. I'll try and make time in the beginning of December. Thanks for watching and have a great evening.
Hello Vickie, my chicken stock recipe is as follows: Please read entire instructions before you make the stock! INGRIEDIENTS: 1) 4lbs chicken pieces or carcass (I weigh mine) this includes chicken bones, cartilage, any fat still attached after meat has been cut off each piece. This gives an excellent balance of flavor, nutrients and collagen. The cider vinegar in this recipe helps extract nutrients out of the bones which helps speed up the formation of gelatin and makes a richer stock, and you cannot taste the vinegar in the stock. 2)1 large carrot cut into 4 pieces 3) 1 medium onion peeled and cut in half 4) 1 stalk celery cut in 4 pieces (leaves on are ok) 5) 2 tsp. black peppercorns 6) 1 Tbsp. apple cider vinegar 7) 2 bay leaves 8) 2 thyme sprigs 9) 3 parsley sprigs 10) 3 quarts of cold tap water from your faucet. INSTRUCTIONS: (I actually mark my pot so I'll know when my pot cooks down to 3 quarts so i don't have to cook longer) but you don't have to do this. (see #4 Below) You will need at least a 7 quart pot 1) Except for the water place all ingredients in pot and then add the cold tap water which should just about cover the bones. Its ok if it doesn't, the chicken will cook down and fit the bones in snugly but don't crush or break the bones unless you don't care if the color isn't clear (mine is not clear but very rich in flavor). 2)Scoop off scum: Bring to a boil on medium high heat and scoop off any foam that collects on the surface using a ladle. 3) Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. DO NOT BOIL at this point The stove should be low enough so the surface is is barely rippling with a gentle boil in center every now and then. 4)Strain: Scoop out any solids and strain by using a lid to hold the bones and vegetables in the pot. pour the stock through a very fine sieve into another pot or large bowl 5)You should end up with about 2 quarts of stock. If it's more than 2 1/4 quarts reduce the amount by letting it simmer ABOUT 15 minutes more or it will be weak. If its less than 2 quarts then top off with a little more water. Fill jars/or containers: I use four 16 oz ball jars. Cool on counter (this will make any fat rise to the top and solidify and you can remove the fat if you don't want it in your stock) then put in fridge for up to 5 days ( in the fridge it will become jelly-like from the collagen in the bones. This is very good stuff! But when you reheat it it will liquify OR you can freeze it for up 6 months. 6) SALT ADJUSTMENT: If you reduced your pot by 90% of the liquid or more you will taste the natural salt flavor. However homemade stock is not salted but store bought is. ** If you like you can Add 1/4 t. salt for every one cup homemade chicken stock OR you can simply add salt to you and your family's meal when you prepare it. Thank you so much for watching and leaving a comment my friend! Have a great evening!
Hello Rhonda, I have personally never added noodles to my canned chicken noodle soup. I actually add it after I open it to eat it after canning. I have read that this will cause the noodles to become mushy and this is why I've never tried it I am going to try it in the near future because I want to know for myself is this is true. I will definitely let you know! Thanks for watching and leaving a comment, have a great day and Happy New Year.
@@HeavensGatesCherryFarm Thank you so much. I did some more research and found out that noodles and rice are susceptible to mold after a few months. So I am going to stick to your recipe and add noodles later...thanks so much
I take my chicken breast with the fat and bones intact or thighs with fat and bone, and add 3 quarts of water, 4 stalks of celery, 2 t. salt 2 - t. black pepper (optional) and I boil for about 30-45 minutes till tender. Then I separate the broth from the celery and meat. Thanks for watching and leaving a comment.🍒
I would love to see how to can. I have a PC canner but have been intimidated. I have seen many canning on gas stove, but mine is electric, so not sure how to do it. I am excited I found your channel. Thank you.
Yes, I was super intimidated for a long time also but really wanted to get some things on my shelf especially with all that's going on. So I bought the canner and begin reading the book on the process and was quite surprised to see how simple it is. Thanks for watching and have a great evening 😀
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
yes step by step
Hope you enjoy and thanks for watching!!
❤
Joyce and Larry!!!! My favorite! Miss you both so much. My mouth is watering! 🤤
We miss you to, waiting on your next video!!!🍒👍
@@HeavensGatesCherryFarm I'm editing as we speak! 🤗🤗🤗
Would love your chicken stock recipe.
Hello Patricia, my chicken stock recipe is as follows: Please read entire instructions before you make the stock! INGRIEDIENTS: 1) 4lbs chicken pieces or carcass (I weigh mine) this includes chicken bones, cartilage, any fat still attached after meat has been cut off each piece. This gives an excellent balance of flavor, nutrients and collagen. The cider vinegar in this recipe helps extract nutrients out of the bones which helps speed up the formation of gelatin and makes a richer stock, and you cannot taste the vinegar in the stock. 2)1 large carrot cut into 4 pieces 3) 1 medium onion peeled and cut in half 4) 1 stalk celery cut in 4 pieces (leaves on are ok) 5) 2 tsp. black peppercorns 6) 1 Tbsp. apple cider vinegar 7) 2 bay leaves 8) 2 thyme sprigs 9) 3 parsley sprigs 10) 3 quarts of cold tap water from your faucet. INSTRUCTIONS: (I actually mark my pot so I'll know when my pot cooks down to 3 quarts so i don't have to cook longer) but you don't have to do this. (see #4 Below) You will need at least a 7 quart pot 1) Except for the water place all ingredients in pot and then add the cold tap water which should just about cover the bones. Its ok if it doesn't, the chicken will cook down and fit the bones in snugly but don't crush or break the bones unless you don't care if the color isn't clear (mine is not clear but very rich in flavor). 2)Scoop off scum: Bring to a boil on medium high heat and scoop off any foam that collects on the surface using a ladle. 3) Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. *DO NOT BOIL at this point* The stove should be low enough so the surface is is barely rippling with a gentle boil in center every now and then. 4)Strain: Scoop out any solids and strain by using a lid to hold the bones and vegetables in the pot. pour the stock through a very fine sieve into another pot or large bowl 5)You should end up with about 2 quarts of stock. If it's more than 2 1/4 quarts reduce the amount by letting it simmer ABOUT 15 minutes more or it will be weak. If its less than 2 quarts then top off with a little more water. Fill jars/or containers: I use four 16 oz ball jars. Cool on counter (this will make any fat rise to the top and solidify and you can remove the fat if you don't want it in your stock) then put in fridge for up to 5 days ( in the fridge it will become jelly-like from the collagen in the bones. This is very good stuff! But when you reheat it it will liquify OR you can freeze it for up 6 months. 6) SALT ADJUSTMENT: If you reduced your pot by 90% of the liquid or more you will taste the natural salt flavor. However homemade stock is not salted but store bought is. ** If you like you can Add 1/4 t. salt for every one cup homemade chicken stock OR you can simply add salt to you and your family's meal when you prepare it. Thank you so much for watching and leaving a comment my friend! Have a great evening!🍒
When adding noodles how do you compensate for the noodles expanding and soaking up the liquid.
Campbell's soup puts them in dry and we do the same thing. Just a few noodles in each gar and can them. Add more to your liking when you uses them, hope this helps!
Im a beginner, this is wonderful--thank you!!
You are so welcome my dear! Have a great day and thanks for leaving a comment!
@@HeavensGatesCherryFarm You have a great day too!! :D
I haven't canned anything like this before. Looks like something to have in the pantry for a cold winter day. Thanks for sharing my friend.
Thanks for watching and have a great evening.
Hope you enjoy🍒👍
I canned this and it tasted so good. My chicken however had turned brownish and didn't taste fresh. This may have been due to me using the chicken meat from the roosters we culled. Does you chicken do this?
Hello Rhonda, I made 2 different batches of chicken noodle soup and like yours one batch tasted great and the other was similar to yours. I think what happened but I'm not sure why, is that the broth in this batch separated from the chicken, (broth & Veges on the bottom and the chicken on the top). I used 16 oz canning jars on the next one and the veges and broth and chicken were fully covered. I'm so sorry for any inconvenience but I don't think it was your rooster though it may be possible. Thanks so much for watching and sharing your comment. Have a happy Thanksgiving.🍒
How to can potatoes? Love your videos.😊
I'm so sorry I've never canned potatoes. Next year we are planning on trying to grow our own organic potatoes and we will be canning them also. I hope you will be watching then as well . lololol Thanks again for watching and leaving a comment. Have a great evening!🍒
I’m so happy that I found you. Your video is excellent, and I want to watch that broth video too.
Thanks so much for watching Hattie and have a great day 😊
Id love a video on how u made broth
Yes, I would love to see a video on How to Make Chicken Stock!
I've made the chicken stock. Out of all the things I've canned chicken stock is the easiest. I will do a video on chicken stock soon. I'll try and make time in the beginning of December. Thanks for watching and have a great evening.
Noted!🍒👍
How long is the soup good for once canned?
Up to two years, we had a jar the other day and it still tasted just as good as when I canned it. thanks for stopping by!🍒
You have that process down to perfection. Perfect timing for the up coming cooler months. 🤩👍.
Thanks for watching and have a great evening.
You got that right!🍒👍
Please show me how you made your broth
Hello Vickie, my chicken stock recipe is as follows: Please read entire instructions before you make the stock! INGRIEDIENTS: 1) 4lbs chicken pieces or carcass (I weigh mine) this includes chicken bones, cartilage, any fat still attached after meat has been cut off each piece. This gives an excellent balance of flavor, nutrients and collagen. The cider vinegar in this recipe helps extract nutrients out of the bones which helps speed up the formation of gelatin and makes a richer stock, and you cannot taste the vinegar in the stock. 2)1 large carrot cut into 4 pieces 3) 1 medium onion peeled and cut in half 4) 1 stalk celery cut in 4 pieces (leaves on are ok) 5) 2 tsp. black peppercorns 6) 1 Tbsp. apple cider vinegar 7) 2 bay leaves 8) 2 thyme sprigs 9) 3 parsley sprigs 10) 3 quarts of cold tap water from your faucet. INSTRUCTIONS: (I actually mark my pot so I'll know when my pot cooks down to 3 quarts so i don't have to cook longer) but you don't have to do this. (see #4 Below) You will need at least a 7 quart pot 1) Except for the water place all ingredients in pot and then add the cold tap water which should just about cover the bones. Its ok if it doesn't, the chicken will cook down and fit the bones in snugly but don't crush or break the bones unless you don't care if the color isn't clear (mine is not clear but very rich in flavor). 2)Scoop off scum: Bring to a boil on medium high heat and scoop off any foam that collects on the surface using a ladle. 3) Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. DO NOT BOIL at this point The stove should be low enough so the surface is is barely rippling with a gentle boil in center every now and then. 4)Strain: Scoop out any solids and strain by using a lid to hold the bones and vegetables in the pot. pour the stock through a very fine sieve into another pot or large bowl 5)You should end up with about 2 quarts of stock. If it's more than 2 1/4 quarts reduce the amount by letting it simmer ABOUT 15 minutes more or it will be weak. If its less than 2 quarts then top off with a little more water. Fill jars/or containers: I use four 16 oz ball jars. Cool on counter (this will make any fat rise to the top and solidify and you can remove the fat if you don't want it in your stock) then put in fridge for up to 5 days ( in the fridge it will become jelly-like from the collagen in the bones. This is very good stuff! But when you reheat it it will liquify OR you can freeze it for up 6 months. 6) SALT ADJUSTMENT: If you reduced your pot by 90% of the liquid or more you will taste the natural salt flavor. However homemade stock is not salted but store bought is. ** If you like you can Add 1/4 t. salt for every one cup homemade chicken stock OR you can simply add salt to you and your family's meal when you prepare it. Thank you so much for watching and leaving a comment my friend! Have a great evening!
I am new at this. I made home made chicken noodle soup and then put it in my canning jars (including noodles) is this ok?
Hello Rhonda, I have personally never added noodles to my canned chicken noodle soup. I actually add it after I open it to eat it after canning. I have read that this will cause the noodles to become mushy and this is why I've never tried it I am going to try it in the near future because I want to know for myself is this is true. I will definitely let you know! Thanks for watching and leaving a comment, have a great day and Happy New Year.
@@HeavensGatesCherryFarm Thank you so much. I did some more research and found out that noodles and rice are susceptible to mold after a few months. So I am going to stick to your recipe and add noodles later...thanks so much
Looks yummy 😋 I love chicken noodle soup ❤️🍒🍎🍊 take care
Thank you! You too!🍒👍
The heading is a lie, no noodles…
No, We were canning her chicken noodle soup and yes with out the noodles!!
How do you do your chicken broth
I take my chicken breast with the fat and bones intact or thighs with fat and bone, and add 3 quarts of water, 4 stalks of celery, 2 t. salt 2 -
t. black pepper (optional) and I boil for about 30-45 minutes till tender. Then I separate the broth from the celery and meat. Thanks for watching and leaving a comment.🍒
I would love to see how to can. I have a PC canner but have been intimidated. I have seen many canning on gas stove, but mine is electric, so not sure how to do it. I am excited I found your channel. Thank you.
Yes, I was super intimidated for a long time also but really wanted to get some things on my shelf especially with all that's going on. So I bought the canner and begin reading the book on the process and was quite surprised to see how simple it is. Thanks for watching and have a great evening 😀
You can do it!🍒👍
Do you not have to debubble it?
No, no debubble it work just fine, everything came out great!!🍒
Got to try this
Thanks so much for stopping and watching🍒👍
So youre canning chicken soup not chicken noodle soup. Am I the only one who sees this?
Yes but it's the same chicken noodle soup from my recipe, just add the noodles later. So yes technically it's chicken soup!! Have a nice day.🍒
where's the noodles? I would call that canning chicken.