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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Ingredients:
2 (5 lb) ready to cook stewing chicken |
1 medium onion |
1 medium carrot |
celery leaves |
1 bay leaf |
4 -6 peppercorns |
4 -6 whole allspice |
2 -3 teaspoons salt |
Directions:
1. Cut chicken into pieces.
2. Use all pieces for soup except breast.
3. Cover chicken with water (about 3 quarts.) Add vegetables and spices; bring to a boiling.
4. Simmer until tender, 2-3 hours.
5. Remove skin and bones from meat; cut meat into pieces.
6. Strain broth and skin off fat.
7. Add chicken to broth; salt to taste.
8. Boil 3 minutes.
9. Pour, hot, into hot Ball jars.
10. ,leaving 1-inch head space.
11. Adjust caps.
12. Process pints 30 minutes, quarts 45 minutes, at 10 pounds preassure.
13. Heat and serve; or cook noodles 1 minute in boiling water; rinse; drain.
14. Add to soup and heat until noodles are tender.
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