Canning chicken broth transforms simple leftovers into a pantry staple that preserves flavor for months—this pressure-cooked method delivers restaurant-quality depth while ensuring safe, long-term storage. Growing up in Georgia, I learned how homemade broth elevates everything from soups to risottos, and canning makes it available year-round without compromise.
The key lies in proper preparation: selecting the right bones, building rich aromatics, and mastering the pressure canning process for maximum safety and flavor extraction.
This recipe starts with chicken bones—whether from a whole roasted bird or store-bought remnants—simmered with vegetables and herbs to create a deeply flavorful base. Unlike quick broths, the slow pressure-cooking process (3-4 hours) extracts collagen and gelatin, resulting in a velvety texture that store-bought versions can’t match.
Sterilization of jars and proper sealing techniques are critical to prevent spoilage, ensuring your broth stays fresh for up to a year.
Once canned, this broth becomes the foundation for countless meals—think hearty stews, braised dishes, or even cocktails. The pressure-cooking method not only preserves nutrients but also intensifies flavors, making every sip taste like it was freshly made.
Whether you’re prepping for winter or stocking your pantry for emergencies, this technique guarantees a reliable, high-quality broth that rivals anything you’d buy.
For those with modern conveniences, a slow cooker can replace the pressure canner, though it requires additional processing to ensure safety. The result? A versatile, shelf-stable ingredient that transforms ordinary cooking into extraordinary dishes with minimal effort. Let’s get started on creating your broth pantry essential.
Ingredients for chicken broth canning
Twelve essential ingredients transform humble bones into restaurant-quality broth preserved for months.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | From roasted bird or store-bought |
| Yellow Onions 🧅 | 2 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Large, scrubbed, cut into chunks |
| Celery Stalks 🌱 | 4 whole | Trimmed, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skin on for aroma |
| Fresh Parsley 🌿 | ½ cup | Stems included, chopped |
| Fresh Thyme 🌿 | ¼ cup | Sprigs, stems removed |
| Bay Leaves 🍃 | 4 whole | Fresh preferred, dried acceptable |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, whole preferred |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Pint-Sized Mason Jars 🥫 | 12 whole | With new lids and rings |
| Water 💧 | 12 cups | For pressure canner |
The bones form the foundation—chicken carcasses from roasted birds yield the deepest flavor, but store-bought remnants work perfectly. For maximum gelatin extraction, roast the bones first at 425°F for 20 minutes before simmering. Local butchers and grocery stores often sell chicken necks and backs at discounted prices, ideal for broth-making. The aromatics—onions, carrots, and celery—create the classic ‘mirepoix’ base; organic produce adds subtle sweetness. Fresh herbs like thyme and parsley infuse complexity, while bay leaves contribute earthy depth. Penzeys Spices offers high-quality dried alternatives if fresh herbs aren’t available.
No fresh herbs? Dried thyme at one-third the quantity maintains flavor, though fresh delivers superior aroma. Substitute leeks for half the onions for a milder profile, or add a smashed cinnamon stick for warmth (remove before canning). For salt, Diamond Crystal kosher dissolves cleanly, but any non-iodized salt works. The peppercorns should be lightly crushed in a mortar—this releases oils without turning bitter. If using a slow cooker instead of pressure canning, add 2 extra cups of water and process for 8 hours on low, then refrigerate and freeze in portions for safety.
Sterilize jars in boiling water for 10 minutes before filling. The broth should be hot enough to cover contents by 1 inch when jarred. Process pint jars in a pressure canner at 10 pounds of pressure for 90 minutes (adjust for altitude). Once sealed, store in a cool, dark place for up to 12 months. For long-term storage, rotate jars periodically to prevent seal degradation. Reheat gently on the stove or microwave—never boil canned broth, as this can weaken jar integrity. The resulting broth becomes the backbone of soups, stews, and sauces, delivering depth that rivals commercial products.
Why You’ll Love This Recipe
- Here’s what sold me: this isn’t just broth, it’s a meal prep lifesaver. Use it for soups, grains, or even braising—every jar is a blank canvas. And when you’re short on time? Just heat, pour, and call it dinner. (Yes, even on a Tuesday night.)
- Pantry in Minutes: I swear by this recipe because it turns scraps into gold—no fancy shopping required. Just toss in those leftover chicken bones, a chopped onion, a few carrots, and celery stalks (the “soup holy trinity,” honestly), and let the slow simmer do the work. Twenty minutes of prep, and you’ve got a pantry full of flavor for months.
- Rich, Deep Umami: That first sip? Pure satisfaction. The garlic cloves and onions caramelize into something almost sweet, while the chicken bones release collagen that thickens the broth into something velvety. It’s the kind of taste that makes you pause mid-slurp—like a hug in a jar.
- Canning Magic: Here’s what sold me: this isn’t just broth, it’s a meal prep lifesaver. Use it for soups, grains, or even braising—every jar is a blank canvas. And when you’re short on time? Just heat, pour, and call it dinner. (Yes, even on a Tuesday night.)
Step-by-step instructions for pressure-canning chicken broth
Here’s the precise method for extracting maximum flavor and ensuring safe, shelf-stable broth.
Prepare the Vegetable Base
Quarter the 2 whole yellow onions and cut into even pieces, leaving the skin on to add color to the finished broth. Cut the 4 whole carrots into 2-inch chunks and trim the 4 whole celery stalks into similar-sized pieces. Smash the 8 cloves garlic lightly with the flat side of a chef’s knife to release their aroma without breaking the skins.
Combine these vegetables in a large stockpot with the 4 whole bay leaves, 1 tablespoon crushed black peppercorns, and 2 tablespoons kosher salt. The vegetables should fit comfortably without overcrowding the pot. This aromatic base will form the flavor foundation for your broth.
Extract Flavor from Chicken Bones
Add the 4 lb chicken bones to the pot with the vegetables. Cover everything with cold water, leaving about 2 inches of space above the ingredients. This ensures proper circulation during cooking. Bring 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 creates a cleaner broth. Let the mixture simmer uncovered for 2 hours, maintaining a steady simmer rather than a rolling boil. You’ll know it’s ready when the bones are clean and the liquid takes on a rich, amber color.
Strain and Prepare for Canning
Strain the broth through a fine-mesh colander or cheesecloth-lined strainer into a large pot. Discard the solid vegetable pieces. Add the 0.5 cup chopped fresh parsley and 0.25 cup fresh thyme sprigs to the strained broth. Simmer gently for an additional 15 minutes to infuse these fresh herbs.
Remove from heat and let cool to room temperature. This cooling process is critical for safe canning. The broth should be completely cool before proceeding to the jars. If needed, chill in an ice bath to speed up the process while maintaining food safety standards.
Fill and Process Mason Jars
Ladle the cooled broth into the 12 pint-sized mason jars, leaving 1-inch headspace at the top of each jar. Use a funnel if needed to prevent spills. Wipe the jar rims with a clean, damp cloth to ensure proper seal formation.
Place new lids on the jars and screw on the rings until fingertip tight. Don’t overtighten as this can prevent proper sealing. Load the jars into a pressure canner, following manufacturer instructions for proper water level. Process pint jars for 90 minutes at 10 pounds of pressure for altitudes below 1,000 feet.
Cool and Store Processed Broth
After processing, remove the jars from the canner and let them cool undisturbed for 12-24 hours. This allows the seals to form properly. Check each lid by pressing the center – if it doesn’t pop back when pressed, the jar has sealed correctly.
Store the sealed jars in a cool, dark place for up to 12 months. The broth should maintain its rich flavor and nutritional quality throughout this period. When ready to use, simply open a jar and heat gently on the stovetop, discarding any jars that don’t seal properly during processing.
Pro Tips For Making Chicken Broth Canning
- Roast Bones First: Skip the slow simmer start—pat bones dry, roast at 450°F for 20-30 minutes until deeply browned. This caramelizes the collagen and cuts through the funk of raw chicken fat, giving your broth a richer depth from the get-go. (Yes, it smells like a crime scene at first, but trust me.)
- Chop Veggies Large: No need for tiny dice—roughly chop onions, carrots, and celery into 1-inch chunks. Smaller pieces release starch faster and cloud the broth, while bigger chunks infuse flavor without overpowering. Toss the garlic whole (peeled) and remove it later—no need to mince it into oblivion.
- Don’t Rush the Simmer: A gentle simmer (just small bubbles breaking the surface) is your friend. Boiling hard turns the broth murky and extracts bitterness. After 2 hours, skim the foam off the top—repeatedly—and resist the urge to speed things up. Patience here makes all the difference in clarity and taste.
- Acidify Before Canning: Add 1 tablespoon of lemon juice or vinegar per quart jar before sealing. The USDA recommends this to prevent botulism, but it also brightens the broth’s flavor. Don’t skip it—even if your jars are spotless and your bones are fresh. (I learned this after a very close call with a questionable batch.)
Essential equipment for great chicken broth canning
Pressure Canner Essentials
You’ll need a pressure canner—I swear by the All American 921 for its durability and precision. This model handles up to 7 quarts and maintains consistent pressure at 10 pounds for safe processing. For beginners, the Presto 23-Quart Pressure Canner offers excellent value with clear gauge markings.
Always use a weighted gauge (not dial) for accuracy, especially at higher altitudes. My rule: Never skip the pressure test—run it with water first to ensure proper sealing. 🌡️
Mason Jar Selection
Use pint-sized mason jars with new lids and rings—never reuse lids, as they lose sealing integrity. I recommend Ball or Kerr brand jars for their consistent quality. The pint size is ideal for single servings or small batches.
Before canning, sterilize jars by boiling them in water for 10 minutes—this kills bacteria and ensures a clean seal. Keep jars hot until filling to prevent temperature shocks that could crack them. 🥫
Jarring Tools
A jar lifter and magnetic lid wand are non-negotiable tools. The OXO Good Grips Jar Lifter handles hot jars safely, while the Ball Magnetic Lid Wand makes removing lids effortless after processing.
For filling, a wide-mouth funnel prevents spills and speeds up the process. I also keep a clean kitchen towel handy to wipe jar rims—this removes residue that could interfere with sealing. 🧼
Safety Gear
Pressure canning requires heat-resistant gloves (like Hollinger gloves) to protect your hands from hot jars and steam. A canning rack elevates jars off the bottom of the pot for even heat distribution. Never fill the canner more than halfway—this ensures proper pressure buildup.
I also keep a thermometer nearby to verify the canner reaches 212°F before pressurizing. Safety first—always follow the manufacturer’s guidelines for your specific model. ⚡
Alternative Equipment
If you don’t own a pressure canner, a slow cooker can work for small batches—but it’s not ideal for long-term storage. Process broth in the slow cooker for 8 hours on low, then refrigerate and freeze in portions for up to 6 months.
For those with limited space, a countertop pressure cooker like the Instant Pot Duo can handle small batches, though it requires extra processing time to ensure safety. Just remember: No shortcuts on safety**—always follow tested methods. 💡
Nutrition facts
Frequently asked questions about canning chicken broth
Why should I pressure can broth instead of water bath canning?
Pressure canning is essential for broth because it reaches higher temperatures (240°F+) to destroy low-acid bacteria like Clostridium botulinum. Water bath canning only reaches 212°F, which isn’t hot enough to fully sterilize low-acid liquids. This makes pressure canning the only safe method for preserving broth long-term.
Can I use chicken carcasses from a rotisserie chicken?
Yes, but with caution. Rotisserie carcasses often contain added seasonings (like salt, pepper, or marinades) that can alter flavor. Rinse the bones thoroughly to remove excess salt, then proceed with the recipe. For best results, use bones from a homemade roasted chicken where you control the seasonings.
How do I know if my canned broth has spoiled?
Check for these red flags: cloudiness, off odors (sour, rotten, or ammonia-like), mold growth, or bulging jar lids. If the broth looks murky or smells strange when opened, discard it immediately. Always inspect jars before using—properly sealed jars should have concave (not flat) lids that don’t pop when pressed.
What can I do with leftover bones after making broth?
Don’t waste them! Roast the bones at 425°F for 20 minutes first to deepen flavor, then use them for a second batch of broth. Alternatively, grind them into powder for homemade bone broth seasoning blends. Another option: make chicken stock cubes by reducing the broth, shaping into patties, and drying.
Can I adjust the seasoning after canning?
No, you shouldn’t add salt or seasonings after canning as this can affect the seal and safety. Instead, adjust flavors before canning by tasting the broth before filling jars. For extra depth, add a pinch of MSG or fish sauce to each jar during filling—these won’t interfere with sealing.
