Canning Chicken Broth

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Canning Chicken Broth is the perfect way to stock your pantry with this all-important staple. It's the ultimate winter canning project too.

Course Soup

Cuisine American

Prep Time 5

Cook Time 1

processing time 20

Total Time 1 25

Servings quarts

Calories 27kcal

Cost $1

Place carcasses in 6 quart crockpot or large Dutch oven.
2-3 chicken carcasses
Add onion, garlic, rough chopped celery, and any herbs that you would like.
2 medium onions, 4 large cloves garlic, 2 stalk celery, fresh parsley, minced fresh rosemary, bay leaves, fresh thyme
Cover with water.
water
Slow cook on low for 8-10 hours or overnight. Or bring Dutch oven or stockpot to a boil. Reduce heat and simmer.
Beef, pork and venison should cook for at least 4-5 hours on the stove. Poultry can be cooked for only 1 hour on the stove.
Allow to cool. Skim off fat, if desired.
Separate any good meat for soups and stews.

Reheat broth.
Prepare pressure canner according to manufacturer's instructions.
Add water to pot. Begin heating.
Prepare jars, lids and bands.
Add meat to jar, if you would like to can a meaty broth. Eliminate for clear broths.
Fill jars with hot stock, leaving 1"-headspace. Apply lids with a jar lifter. Screw on bands fingertip tight.
Place jars on the bottom insert. (never place jars directly on the bottom of the pan.)
Fill canner and close lid. Allow steam to vent for 10 minutes. Then add the pressure regulator. Bring the pressure up to 11 psi (for dial gauge canner, below 1000 feet above sea level) and maintain it there.
See notes for elevation and canner type in notes below.
Process pints for 20 minutes and quarts for 25 minutes. (below 1000 feet above sea level.)
After allotted time, remove from heat. Allow the canning pot to release pressure naturally. (This can take up to an hour.)
Release remaining pressure. Remove lid. Allow jars to sit in the pot for about 10 minutes.
Remove from the canning pot. Set on a towel placed on the counter, undisturbed overnight.
Check seals in the morning. (Lid does not flex up or down when pressed in the center)
Store jars in a cool dark place for up to 18 months, if using the new 18 month lids.

Dial gauge pressure canning pot

0-2000 feet above sea level 11 psi

2000-4000 feet 12 psi

4000-6000 feet 13 psi

6000-8000 feet 14 psi

Weighted gauge pressure canning pot

1-1000 feet above sea level 10 psi

above 1000 feet 15 psi

Processing time

pints 20 minutes

quarts 25 minutes

Pro tips for your success

For more refined sauces, strain the meaty broth.
For chicken stock or turkey stock, use the entire carcass.
Be sure to remove all the bones, especially from turkey or chicken stock.
Although the stock can be cooked in as little as a couple of hours, the longer it cooks down, the more flavorful it will be.
A stock that is cooked down for more extended periods of time is called a brown stock. For example, if you want a clear yellow broth for chicken or turkey, cook it for a short period of time.