Chicken stock is a must have pantry essential for many recipes, including soups, stews, gravies, and stir-fry. Skip the store bought cartons and make and can chicken stock instead.
Preheat the oven to 425˚F.
Place the chicken bones into a large roasting pan. Scatter the onions, carrots, celery, and garlic on top.
Roast the bones and vegetables uncovered in a preheated oven until the vegetables are slightly charred and the bones are brown, about 35-45 minutes. Stir about halfway through to help brown evenly.
Remove the roasting pan from the oven. Use tongs to transfer the bones and vegetables to a large stockpot.
Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to release the flavor infused brown bits stuck on the bottom of the pan. Add the liquid to your pot.
To your stockpot, add bay leaves, sage, rosemary, peppercorns, and enough water to cover the bones by a couple of inches, about 4 quarts.
Turn the heat to medium-high and bring the pot to a boil. Reduce the heat to low and simmer for at least 4 hours and up to 24 hours. Stir occasionally and skim off any foam.
Remove the chicken bones and vegetables from the stock using tongs. Strain the stock through a fine-mesh sieve into a large heatproof container. Discard the solids. Let the chicken stock cool and refrigerate overnight.
Once the stock cools in the refrigerator, the fat will rise to the top and can be skimmed off. You will can the chicken stock the following day.
Wash your jars and lids in warm, soapy water and rinse well. Place the jar rack into the pressure canner, set the clean jars in the canner, add water to the jars and fill canner to around 3-inches. Cover and boil jars for 10 minutes to sterilize. Warm your lids in a small pot of water over low heat. Keep jars and lids warm until they are ready to use.
Remove the chicken stock from the refrigerator and skim the solidified fat from the surface.
Return the stock to a large saucepot and bring to a boil over medium-high heat.
Spread a kitchen towel on the counter. Remove the warm jars from the canner using your jar lifter, drain, and line up on the towel.
Fill the hot jars with the hot chicken stock using the canning funnel and ladle. Leave a 1-inch headspace at the top of the jars.
Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Place the jars into pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in canner, adjust the water level per your pressure canner's instructions, usually about 2-inches. If adding water, use the hot water from the small pot you used to warm your lids.
Follow the directions for your pressure canner and process pint jars of chicken stock at 10 pounds of pressure 20 minutes at altitudes of less than 1,000 ft. Process quart jars of at 10 pounds of pressure 25 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary.
When processing time is complete, turn off the heat and allow pressure canner to cool for about an hour.
Spread a kitchen towel on the counter and check the jars. Unlock the cover of the canner, and remove it by tilting the lid away from you so that steam does not burn your face. If jars are still boiling, let them sit in the canner for another 5 minutes, or until the boiling stops.
Use a jar lifter to lift jars carefully from canner and place on a kitchen towel. Let the jars cool for 12 to 24-hours. You should hear a "ping" as the jar lids seal.
After 12 to 24-hours, check to be sure the lids have sealed by pushing on the center. The lid should not pop back up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days or freeze for longer.
Once the jars are cool, remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields 8 pints or 4 quarts.