Ok so here are the results of my experiment last night:
I ended up with around 2.5 gallons of chicken stock at single strength. I also decided to can most of it in jars so it is shelf stable. This way I can just store it on the shelf in the basement instead of taking up lots of room in the freezer.
Equipment I used was;
All American 930 Pressure Canner
Cheese Cloth
Strainer
Three Large bowls
Ingredients used;
3000g of cut up chicken
7000g of water
180g of carrot
375g of yellow onion
180g of celery with leaves
27g of garlic
35g of fresh parsley
4 bay leaves
12g of kosher salt
My pressure canner comes with racks made for it. I decided to use one in the bottom which keeps the meat and vegetables about a ½ inch off the bottom. I figured this would allow for the water to circulate better around the meat and vegetables.
I placed the chicken in the pot, sprinkled the salt over the top.
Added the vegetables, parsley, and bay leaves; poured the water over the top.
Sealed to pressure canner/cooker and placed the pressure weight on the 15 psi setting. Heated to full pressure and kept it at 15 psi for 45 minutes. Turned off the heat and allowed it to cool down to zero psi before opening it up.
Then I removed as much of the meat and vegetables as possible with a long tongs. Used a wire strainer to fish out most of the remaining large pieces. Using a 4 cup glass measuring cup I scoped out most of the stock and poured it into a wire strainer lined with double layer of cheese cloth into a 2.5 gallon bowl. When the level was near the bottom I poured out the rest into the strainer.
The chicken meat was nice and tender. I will debone and keep it for use in chicken al a king, burritos, salads, sandwiches, and other recipes that call for cooked chicken.
Notes on the results: The stock was around single strength, perhaps a little on the weak side for me as I like a nice strong tasting stock. It did not “gel” at room temp or in the refrigerator which is normal for me when make a “meat” heavy stock/broth. I think if I was to add about 1500g of bone to this recipe it would have made a richer stock for my use and if I would have changed out the meat to 3000g of bone plus 1500g of meat plus adding another hour to the pressure cooking time I would have achieved the “gel” effect.
This broth will work well for most of my recipes, however for soup I may use this instead of water to achieve a very rich or (double broth) in my soups.