Soups & Stews
Canning chicken broth transforms raw bones and aromatics into pantry-stable richness that elevates everything from soups to braised dishes. This method preserves flavor without compromise—using pressure canning to ensure safety while locking in depth that store-bought versions can't match.
I developed this recipe after years of testing, balancing precision with practicality for home cooks who want restaurant-quality results in sealed jars.
The process begins with chicken bones—neck, backs, and wings work best—simmered with onions, carrots, and celery until the meat falls cleanly. Sterilized jars and proper canning techniques prevent spoilage while maintaining a rich, aromatic broth that stays vibrant for months.
Pressure canning is non-negotiable for safety, especially with low-acid ingredients like chicken broth, but the payoff is worth the effort.
What you'll end up with is golden, flavorful broth that transforms simple meals into something extraordinary. Each jar delivers the same depth as freshly made stock, ready to enhance soups, risottos, or braises with minimal effort.
The key is patience—letting the broth work its magic during the canning process ensures every batch tastes like it was made yesterday.
Store jars in a cool, dark place for up to a year, though I recommend using them within six months for peak flavor. This method turns scraps into treasure, reducing waste while building a pantry staple that's always ready.
Let's get started with the step-by-step guide to perfect canned chicken broth.
Ingredients for chicken broth canning
Transform simple bones and aromatics into restaurant-quality broth with these essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Necks, backs, wings preferred |
| Yellow Onions 🧅 | 2 whole | Medium, halved and charred |
| Carrots 🥕 | 4 whole | Medium, roughly chopped |
| Celery Stalks 🌿 | 4 whole | Fresh, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Peeled, smashed |
| Fresh Parsley 🌿 | ½ cup | Stems removed, loosely packed |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems intact |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, whole preferred |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Pint-Sized Mason Jars 🥫 | 4 jar | Ball or Kerr brand recommended |
| Lid Gaskets 🔒 | 4 piece | New, unopened |
| Lids 🔒 | 4 piece | New, unopened |
| White Vinegar 🍶 | 1 tbsp | Per quart of broth |
The bones form the foundation—necks, backs, and wings yield the richest flavor. Source from a reputable butcher or save your own from roasted chickens. Ball or Kerr jars are industry standards for canning, ensuring proper sealing. Fresh herbs like thyme and parsley add complexity, but dried alternatives work at half the quantity. For optimal results, use organic bones when possible to minimize impurities. The vinegar isn't for flavor—it's a critical acidifier for safe canning, especially with low-acid broths.
No fresh herbs? Dried thyme and parsley suffice, but reduce to one-quarter the amount. Substitute carrots with turnips or leeks for variation, though carrots provide the best natural sweetness. For salt, Diamond Crystal kosher salt dissolves cleanly, while table salt may leave residue. The garlic should be charred alongside onions—this deepens the umami profile. If you lack a pressure canner, consider freezer storage instead, though shelf life drops to 3-4 months.
Store sealed jars in a cool, dark pantry for up to 12 months, though flavor peaks within 6 months. Label each jar with the date using a permanent marker. Before opening, perform the ice cube test: drop a cube into the broth—if it sinks, the jar sealed properly. Reheat gently on the stove to preserve texture. This method yields 4 pints, perfect for stocking your pantry or gifting. Freeze extras in ice cube trays for convenient single-use portions.
Why You'll Love This Recipe
- No Prep Required: Honestly, I thought charring the onions would be a hassle—until I realized it’s just 30 seconds under the broiler. The rest? Just tossing bones, veggies, and herbs into a pot. That’s it. No fancy prep, no stress.
- Rich, Complex Depth: The charred onions and smashed garlic cloves? Chef’s kiss. The 4-hour simmer pulls every bit of collagen from those bones, turning it into a velvety, umami-packed broth that’s way better than store-bought. Even my picky husband raves about it.
- The Ultimate Pantry Staple: This isn’t just for soups—it’s my secret weapon for risottos, marinades, and even braising meats. One jar can transform a simple pasta dish or turn a bland stir-fry into something special. It’s the kind of thing you’ll reach for without thinking.
- Saves You Serious Cash: 4 pounds of chicken bones? That’s a fraction of the cost of pre-made broth, and you’re getting way more flavor. Plus, once you’ve got those jars, you’re never buying store-bought again—trust me, I went through a phase where I did.
Step-by-step instructions for chicken broth canning
Transform raw bones into shelf-stable gold using this precise pressure-canning method.
Prepare the Vegetables and Aromatics
Begin by thoroughly cleaning the 4 whole Carrots and 4 whole Celery Stalks, then cut them into 2-inch pieces. Peel and halve the 2 whole Yellow Onions and place them in a large, heavy-bottomed pot. Add the carrots, celery, 8 cloves Garlic Cloves, 4 whole Fresh Thyme Sprigs, 4 whole Bay Leaves, 1 tbsp Black Peppercorns, and 2 tsp Kosher Salt. This aromatic base forms the flavor foundation.
For the char, place the halved onions directly over a gas flame (or under a preheated broiler) until the cut sides develop deep brown blisters. This caramelization intensifies the broth's depth. Return them to the pot and add 0.5 cup Fresh Parsley, stems removed, to the mix. The parsley adds brightness and freshness that will carry through the canning process.
Extract Maximum Flavor from the Chicken Bones
Rinse the 4 lb Chicken Bones under cold water to remove any residual blood or debris, then place them in the same pot with the vegetables. Cover everything with cold water (quantity not specified in ingredients list)—this is critical for extracting collagen-rich gelatin during the long simmer. The bones should be completely submerged to prevent scorching.
Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam or impurities that rise to the surface during the first 30 minutes of cooking. This step ensures clarity in your final broth. Simmer uncovered for 4 hours, maintaining a steady simmer rather than a rolling boil to prevent evaporation and preserve flavor.
Strain and Acidify Before Canning
After simmering, strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large stockpot. Discard the solids, though you can compost them. The strained broth should yield about 8-10 cups—enough to fill the 4 pint-sized mason jars with 2 cups broth per jar, leaving 1-inch headspace for expansion during processing.
Return the strained broth to the stockpot and stir in 1 tbsp White Vinegar. This acidification step is essential for safe canning—it lowers the pH to prevent bacterial growth. Bring the broth to a full rolling boil for 10 minutes to sterilize it further before filling the jars. Keep the broth hot until you're ready to can.
Fill and Seal the Mason Jars
Using a ladle or funnel, carefully fill each pint-sized mason jar with the hot broth, leaving exactly 1-inch headspace at the top. This space allows for proper expansion during pressure canning. Use a non-metallic utensil to remove any air bubbles trapped in the broth—tap the jar gently on the counter to release them, then wipe the jar rims with a clean, damp cloth to ensure a proper seal.
Place the 4 lid gaskets on each jar, then screw on the 4 lids fingertip-tight. Don't overtighten—this can prevent the jars from sealing properly. The gaskets should be clean and free of any debris that could interfere with the seal.
Pressure Can the Broth for Shelf Stability
Load the jars into a pressure canner according to the manufacturer's guidelines, ensuring the canner is placed on a level heat source. Add 2-3 inches of hot water to the canner—never cold water, as this can cause jars to break. Seal the canner lid tightly and process the jars at 10 pounds of pressure for 90 minutes if using a weighted-gauge canner, or 11 pounds for 90 minutes if using a dial-gauge canner.
After processing, turn off the heat and allow the pressure to drop naturally—never force the pressure to release. Once the pressure gauge reads 0, wait 2 minutes, then carefully remove the lid. Let the jars sit undisturbed in the canner for 5 minutes before removing them. Place the jars on a clean towel, leaving them untouched for 12-24 hours to ensure the seals form properly. Check each lid—it should not flex when pressed in the center.
Pro Tips For Making Chicken Broth Canning
- Roast Bones First: Don’t skip this—roast your chicken bones at 425°F for 30-40 minutes until deeply browned. The Maillard reaction here is your flavor secret weapon, turning bland bones into rich, savory depth. (Yes, it smells like a chicken barbecue, but trust me.)
- Chop Veggies Like a Pro: For the mirepoix (onions, carrots, celery), aim for 1-inch chunks—not too big, not too small. Big pieces take forever to soften, while tiny ones turn to mush and release bitter flavors. I learned this the hard way when my first batch tasted like overcooked celery soup.
- Simmer Low and Slow: After boiling to remove impurities (about 20 minutes), drop the heat to a gentle simmer—barely bubbles, like a lazy river. High heat turns broth cloudy and bitter. I used to rush this step, but now I let it bubble gently for 4-6 hours (uncovered) to pull all the collagen out of those bones.
- Strain Through Cheesecloth: Skip the colander—use cheesecloth for a silky-smooth broth. It catches more fines than a strainer and lets the liquid flow freely. I’ve tried both, and the cheesecloth makes a noticeable difference in texture. (Bonus: Reuse the cheesecloth for stock—it lasts forever.)
Pro cooking tips for chicken broth canning
Precision Temperature Control
Pressure canning is non-negotiable for safe chicken broth preservation, but the magic happens in the simmering stage. I maintain a gentle simmer—not a rolling boil—over 4 hours to extract collagen without scorching.
A digital thermometer like the Thermoworks Smoke lets me monitor the broth's temperature precisely, ensuring it never exceeds 200°F. This slow extraction creates a gel-like consistency that thickens the broth beautifully. 🔥
The Skim Test
During the first 30 minutes of simmering, skim off any foam or impurities that rise to the surface. I use a slotted spoon to gently scoop these out—this step is critical for achieving a crystal-clear broth.
Skipping this can leave your final product cloudy and less refined. Honestly, this is where most home cooks cut corners, but it makes all the difference.
Headspace is Non-Negotiable
Leaving exactly 1-inch headspace in each jar isn't just a suggestion—it's a safety requirement. I've seen jars explode when this step is ignored, and it's not pretty. Use a ruler to measure the space precisely, and tap the jars gently on the counter to release any trapped air bubbles.
A damp cloth on the jar rims ensures a perfect seal. This detail separates the pros from the amateurs.
Acidification Matters
The 1 tbsp white vinegar per quart isn't for flavor—it's a food safety essential. This lowers the pH, preventing bacterial growth during storage. I always double-check the measurement with a measuring spoon to avoid under-acidifying, which can lead to spoilage.
The broth will taste slightly tangy, but the safety benefit is worth it. Trust me on this one.
Natural Pressure Release
After pressure canning, I let the pressure drop naturally—never force it. This gradual release prevents jars from cracking or leaking. Once the gauge reads 0, I wait an extra 2 minutes before opening the canner lid.
This patience pays off in perfectly sealed jars every time. I've learned this the hard way after a few mishaps with rushed cooks.
Nutrition facts
Frequently asked questions
Why is pressure canning necessary for chicken broth instead of a water bath?
Chicken broth is a low-acid liquid, making it unsafe for water bath canning. Pressure canning reaches temperatures high enough (240°F+) to kill harmful bacteria like Clostridium botulinum, which can cause botulism. Water baths only reach 212°F, leaving broth vulnerable to spoilage. Always use pressure canning for meat-based broths!
What should I do if my jar doesn't seal properly?
If the lid flexes when pressed after 12-24 hours, the jar failed to seal. Discard the contents and sterilize the jar immediately. Check for overtightened lids or debris on the rim—these prevent proper sealing. For future batches, ensure fingertip-tight lids and clean rims. Never reuse unsealed jars.
Can I substitute dried herbs for fresh in this recipe?
Yes! Use one-quarter the amount of dried herbs (e.g., 1 tsp dried thyme instead of 4 sprigs fresh). Dried herbs lose potency during canning, so reduce measurements. The flavor will be milder but still effective. For parsley, dried isn't recommended—it lacks the fresh brightness.
How do I know if my canned broth has gone bad?
Check for bulging lids, leaks, or mold. If the broth smells sour, rancid, or off, discard it immediately. Always perform the ice cube test: drop a cube into the broth—if it sinks, the jar sealed properly. Trust your senses; when in doubt, throw it out.
What's the best way to use canned chicken broth?
This versatile broth works in soups, sauces, risottos, and braises. Use 1:1 for soups or reduce by simmering to intensify flavor. It's also perfect for deglazing pans or making gravies. Store-bought versions can't match the depth—your homemade broth is the secret ingredient!