How To Can Chicken Broth

Jars of home-canned chicken broth on a counter with lids and canning tongs in the foreground

5 from 1 vote

Learning how to can chicken broth is a simple way to turn leftover chicken into a nourishing pantry staple that is healthy and tastes delicious in home-cooked meals. With just a little time in the kitchen, you can stock your shelves with rich, homemade broth that’s ready anytime you need it.

Prep Time1 1

Processing Time25

Total Time1 1 25

Course: Food Preservation

Cuisine: American

Servings: quarts

Calories: 38kcal

Author: Rebecca Warfield

Equipment

Pressure canner
Quart Jars
Canning Lids & Rings
Canning Tongs (also called jar lifter)
Regulator (optional, but helpful)

Ingredients

1 whole chicken carcass, fresh or frozen (meat removed)
water

Instructions

Rinse and place the bones in a large stainless steel stockpot, then cover them with water.
1 whole chicken carcass, fresh or frozen, water
Bring to a low boil on medium-high heat. Drop the heat to low, and simmer, covered, for 3-4 hours.
Remove the pot from the heat and allow to cool to room temperature. Then, strain the broth into a clean bowl and refrigerate it overnight. This will allow the fat to congeal on top (which is necessary for the next step).
The next day, skim the fat off the top of the broth. If there is any siphoning during canning, the fat can prevent the lid from sealing.
Prepare your pressure canner according to the manufacturer's instructions. Since this is a hot pack, I recommend keeping the jars warm inside the canner while you prep it.
Meanwhile, transfer the stock into a clean stainless steel pot and bring it to a boil.
Transfer the hot jars to the counter (I like to set them on a towel) and fill the jars with the hot broth, leaving 1" headspace. I usually get about 3-4 quart-sized jars.
Wipe the jar rim with a clean paper towel soaked in vinegar (this will remove any fat on the rim). Place a lid on each jar, making sure it is centered. Add a band to each jar and twist it until fingertip-tight.
Transfer the jars to the canner using canning tongs. Follow the manufacturer's instructions for sealing and venting your canner. Most canners will take 15 minutes or so to pressurize and also require 10 minutes of venting before placing the weight or setting the dial.
Pressure can for 25 minutes. Adjust the pounds of pressure for your elevation. The chart below details the pressure needed for elevation changes. Keep an eye on the canner and adjust the heat to maintain the correct pressure (or use a regulator).
Let the pressure canner completely depressurize. Once the pressure returns to zero and the vent lock drops, remove the weight and let the canner sit for 10 minutes before opening.
Remove the cans from the pressure canner and allow them to cool undisturbed for 12-24 hours. Remove the ring and check the seal. Use a damp towel to clean off the outside of the jar before labeling and storing.

Notes

You can always season your broth when you use it later, but I don’t recommend salting beforehand, since you may be using it for a wide range of recipes.
Too much fat in the broth can prevent a proper seal and reduce shelf life. Don't skip skimming the fat off!
Keep the broth simmering while you prep the canner and tools. Hot broth helps maintain the right temperature during canning and reduces the risk of jar breakage.
If there’s fat in the broth, it’s normal for it to separate in the jars during storage. Just give it a good stir before using.

Nutrition