Canning Your Own Chicken Stock

by GettingFreedom on June 11, 2012

Store bought chicken broth or stock doesn’t even compare to the richness of homemade broth.  Since making homemade chicken broth is so easy, it makes it a great DIY Homemade Convenience Food.

I used to always store my homemade chicken broth in the freezer {just like my cooked beans}–but I’ve found that canning it not only frees up freezer space, but it also comes in handy that I don’t have to thaw it before using it.  For me that is huge since I never remember to do it!

Making and Canning Your Own Chicken Stock

Rating: 51

Making and Canning Your Own Chicken Stock


  • Leftover Chicken Bones or carcass
  • Water
  • Salt and Pepper
  • Parsley
  • Vegetables or Vegetable scraps {optional}


  1. Place the chicken bones and vegetables {if desired} in a large stock pot and cover with water.
  2. Add a dash of salt, pepper, and parsley flakes {I love the added layer of flavor that this adds}.
  3. Bring to a boil.
  4. Reduce heat and simmer for 4 hours. You can also do this overnight in the crockpot.
  5. Strain the broth in a colander or through cheesecloth to remove the bones and vegetable scraps.
  6. Prepare Your Canning Equipment
  7. Sterilize your jars in your canner, and your lids in a separate pot making sure not to boil them.
  8. Filling Your Jars
  9. Fill your sterilized jars, leaving 1 inch of headspace.
  10. Wipe off rims of jars.
  11. Add the lid and secure the ring.
  12. Place your jars back into the pressure canner, and finish filling your jars.
  13. Canning
  14. Chicken Broth has to be canned using the pressure canning method.
  15. Process pints for 20 minutes and quarts for 25 minutes at 10 pounds of pressure {if your altitude is under 1000 feet}.
  16. Gently remove the jars from the canner using a jar lifter and place on a towel on the counter top.
  17. Let sit overnight.
  18. Checking Seals
  19. You can easily tell if your jar has sealed or not by pressing on the center. If it gives way, it did not process correctly and is not shelf stable.
  20. Remove your outer bands--and store.
  21. Go here for more information on pressure canning.


*This "recipe" is very forgiving, which is partially why there is no measure of ingredients. Feel free to use as much {or little} seasonings as you desire.

*As an added tip. I've heard that adding a splash or two of vinegar into the water while it's boiling will bring more of the nutritional marrow out.

*Also--when you're chopping up veggies or have some that are on the brink of going bad, throw them in a bag and place in the freezer for the next time you make broth.


Some of our favorite recipes that use chicken stock or broth::

Cheesy Ham and Rice Casserole

Homemade Cream of Mushroom/Cream of Chicken Soup

 Cashew Chicken

Broccoli Cheese Soup

Lentil Brown Rice Casserole



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