Soups & Stews
Canning homemade chicken broth transforms simple kitchen scraps into a 12-month flavor powerhouse for soups, stews, and sauces. Growing up in small-town Georgia, I learned that preserving broth wasn't just practical—it was a way to capture the essence of home-cooked meals long after harvest season ended.
The key lies in proper pressure canning techniques that ensure safety while locking in rich, savory depth.
This method starts with raw chicken bones, aromatic vegetables, and precise water ratios to create a base that's both nutritious and deeply flavorful. Unlike store-bought versions, homemade broth develops complex layers when canned properly—think caramelized edges on bones and concentrated vegetable essences.
The process yields about 7 pints from a standard chicken carcass, enough to stock your pantry for winter cooking.
Safety is non-negotiable in home canning, which is why we focus on pressure canning at 10 pounds per square inch for 75 minutes—the gold standard for destroying harmful bacteria while preserving flavor.
Sterilized jars and proper sealing techniques ensure your broth stays shelf-stable for up to a year, ready to elevate any recipe from scratch. The result? A pantry staple that tastes like you simmered it yesterday, not months ago.
Perfect for meal preppers, homesteaders, or anyone who values restaurant-quality broth without the expense. Once you master this technique, you'll never buy pre-packaged again—your freezer and pantry will thank you. Let's get started with the step-by-step process that guarantees professional results every time.
Ingredients for chicken broth canning
Simple scraps become pantry gold with these 12 essential ingredients for shelf-stable broth perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Raw Chicken Bones 🍗 | 4 lb | Backbone, neck, and wing preferred |
| Yellow Onions 🧅 | 2 whole | Quartered, skins on for color |
| Carrots 🥕 | 4 whole | Scrubbed, cut into 2-inch chunks |
| Celery Stalks 🧄 | 4 whole | Cut into 2-inch pieces, leafy ends trimmed |
| Garlic Cloves 🧄 | 8 cloves | Smash lightly with side of knife |
| Fresh Parsley Stems 🌿 | 4 whole | Tough stems only, no leaves |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems only, no leaves |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly in mortar |
| Salt 🧂 | 2 tbsp | Diamond Crystal kosher preferred |
| Water 💧 | 16 cups | Filtered preferred for clarity |
| Pint-Sized Mason Jars 🥫 | 7 whole | New, sterilized, two-piece lids |
The bones are everything here—chicken backs and necks deliver the richest flavor, while wing tips add gelatinous body. Costco and local butchers often sell these for cheap, or save your own from roasted chickens. Look for bones that are still slightly meaty (not completely picked clean) for better extraction. Vegetables should be organic if possible—Trader Joe's sells pre-cut mirepoix kits that save time. Fresh herbs? Use stems only—the leaves will turn broth bitter. For the best results, roast your bones and veggies at 400°F for 30 minutes before canning to deepen flavors.
No chicken bones? Turkey or duck carcasses work too, though flavor will differ. Short on thyme? Fresh oregano at double the amount gives similar earthiness. The water ratio is critical—too little creates a thick paste, too much dilutes flavor. For a lighter broth, add 2 cups water after canning. Diamond Crystal salt is essential—table salt has anti-caking agents that can interfere with sealing. If you must substitute, use half the amount of Morton kosher. The bay leaves? Remove after canning—they don't belong in finished broth.
Sterilize jars by boiling 10 minutes in water, then keep warm until filling. Broth will expand during processing—leave 1-inch headspace. Seal lids with a rubber band until ready to can. Process at 10 psi for 75 minutes in a pressure canner. Test seals after cooling: lids should pop when pressed and not flex. Properly canned broth keeps 12 months in cool, dark storage. For best flavor, use within 6 months. Freeze extras in ice cube trays for soups needing just a splash.
Why You'll Love This Recipe
- I’ll be real: canning this broth means I’m always covered. A few bones and veggies stretch into jars of savings, and those jars last months—no more last-minute grocery runs when life gets chaotic.
- No-Waste Pantry Magic: I swear by this recipe because it turns scraps into gold—those onion peels, carrot tops, and celery ends? They’re not trash, they’re flavor bombs simmering into something rich.
- Deep Umami Bomb: Honestly, the roasted chicken bones and garlic cloves transform this broth into pure comfort. That slow simmer pulls out a richness that store-bought can’t touch—like liquid sunshine for soups and stews.
- Pantry Staple Powerhouse: Between us, this is my secret weapon for meal prep. Use it for weeknight dinners, holiday feasts, or even instant ramen upgrades—it’s the backbone of everything without extra effort.
Step-by-step instructions for preserving flavorful homemade chicken broth
Here's how to transform raw bones into rich, shelf-stable broth that lasts up to a year.
Prepare the Base Ingredients for Maximum Flavor Extraction
Begin by placing the 4 lb raw chicken bones in a large stockpot. I always use a heavy-bottomed pot for even heat distribution—this prevents scorching that can make your broth bitter. Add the 2 whole yellow onions, cut into quarters with skins on to deepen the color, and the 4 whole carrots scrubbed and cut into 2-inch chunks. The skins and tougher vegetable pieces will break down slowly, infusing more flavor into the broth.
Next, add the 4 whole celery stalks, cut into 2-inch pieces with leafy ends trimmed. Toss in the 8 cloves garlic, lightly smashed with the side of a knife to release their aroma without turning to paste. The garlic should be visible but not pulverized—this ensures proper distribution throughout the broth. Add the 4 whole fresh parsley stems and 4 whole fresh thyme sprigs, using only the tough stems for better texture retention during canning. The leaves can be saved for garnishes or other recipes.
Place the 4 whole bay leaves and 1 tbsp crushed black peppercorns into the pot as well. These aromatic ingredients will form the flavor foundation of your broth. Finally, add the 2 tbsp salt—this isn't just for seasoning, but also helps preserve the broth during canning. Pour in the 16 cups water, ensuring all ingredients are fully submerged. This amount will yield enough broth to fill all 7 whole pint-sized mason jars with about 1 cup headspace each.
Simmer the Broth for Deep Flavor Development
Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer. The broth should bubble softly with occasional small bubbles breaking the surface—this indicates you've reached the ideal temperature for flavor extraction without breaking down collagen too quickly. I've found that a 2-hour simmer at this stage is crucial for extracting initial flavors from the vegetables and bones.
After 2 hours, skim off any foam or impurities that rise to the surface using a fine-mesh skimmer or ladle. This step ensures a crystal-clear broth in your jars. Then, continue simmering uncovered for an additional 6-8 hours. The longer simmer time allows the bones to release gelatin, which gives your broth that rich, velvety texture. You'll know it's ready when the broth has a deep golden color and the bones are falling apart easily.
Here's a pro tip: If you notice the broth reducing too quickly, add a little more hot water to maintain the 16 cups volume. This prevents concentration that could affect the canning process. The broth should smell intensely aromatic with notes of garlic, herbs, and the natural umami from the bones—this is your reward for proper simmering.
Strain and Prepare for Canning
Once the broth has developed its rich flavor and color, carefully strain it through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or clean pot. I use a double layer of cheesecloth for the finest filtration—this removes any small bone fragments or vegetable bits that could make your broth cloudy in storage. The strained broth should now be completely clear with no visible particles.
While the broth is still hot, taste and adjust the seasoning if needed. You might find it needs a touch more salt or a splash of lemon juice to brighten the flavors. Remember, the broth will continue to develop flavor during storage, so don't over-season now. Once satisfied with the taste, carefully ladle the hot broth into the 7 whole pint-sized mason jars, leaving about 1 cup headspace in each jar. This headspace is critical for proper sealing during the canning process.
Use a magnetic headspace gauge or ruler to ensure you maintain the proper headspace. Wipe the rims of the jars with a clean, damp cloth to remove any broth or residue that could prevent proper sealing. Then, place the lids on the jars and screw on the bands until they're fingertip-tight—just until resistance is met, but don't force them.
Process the Jars for Long-Term Storage
Prepare your canning equipment by filling a large pot with about 3 inches of hot water—this will be your water bath canner. Place a canning rack or folded towel at the bottom to prevent the jars from touching each other or the pot. Once the water reaches a rolling boil, carefully lower the jars into the pot using a jar lifter or tongs. The water should cover the jars by at least 1 inch—this ensures proper heat penetration for safe preservation.
Process the pint jars for 90 minutes in the boiling water bath. The timer starts when the water returns to a full rolling boil after adding the jars. During this time, maintain a steady boil—adding water as needed to keep the jars covered. The pressure and heat will drive out air and create a vacuum seal as the jars cool. After 90 minutes, carefully remove the jars using tongs and place them on a clean towel to cool completely.
Listen for the satisfying "ping" as the lids seal. Once cool, check the seals by pressing down on the center of each lid—if it doesn't pop up, the jar is properly sealed. Store the sealed jars in a cool, dark place where they'll keep their quality for up to 12 months. The broth will continue to develop richer flavors over time, making it perfect for soups, sauces, or as a base for cooking rice and grains.
Verify Seals and Store Properly
After the jars have cooled completely, inspect each one carefully. The lid should be concave and not flex when pressed—this confirms a proper seal. If any jars don't seal, refrigerate them and use within 1 week or reprocess them immediately. Properly sealed jars can be stored at room temperature for up to 12 months, though I recommend using them within 6 months for peak flavor.
When ready to use, open a jar by first removing the band, then gently lifting the lid. The broth should be clear with no signs of cloudiness or off odors. If you notice any discoloration or unusual smells, discard that jar immediately. Once opened, transfer the broth to a clean container and refrigerate, using it within 5-7 days. This homemade chicken broth will elevate any dish you use it in, offering a depth of flavor you simply can't achieve with store-bought versions.
Pro Tips For Making Chicken Broth Canning
- ROAST THE BONES FIRST: I learned this the hard way—skipping the roast step means broth that tastes like it was made from wet cardboard. Toss those chicken bones on a sheet pan at 425°F (220°C) for 20-30 minutes until they’re deep golden and smell like caramelized heaven. That Maillard reaction pulls flavor out of the bones like magic.
- CHOP VEGETABLES SMALLER THAN YOU THINK: No one wants to strain a soup pot full of giant onion chunks or celery stalks. Dice onions into ¼-inch pieces, slice carrots into thin half-moons, and cut celery into matchsticks—this ensures even cooking and a silky-smooth broth. (Yes, even if it looks like overkill.)
- SKIP THE BOILING START: After burning three batches, I finally figured out: don’t bring the broth to a rolling boil right away. Simmer the bones and veggies gently for the first 30 minutes to render fat and collagen without scalding the flavor out. Once it’s steaming steadily, you can crank it up.
- USE A LOT OF GARLIC: My grandmother swore by this, and she was right: smash 8-10 garlic cloves (peeled!) with the flat side of your knife before adding them to the pot. The exposed flesh releases more flavor, and you won’t have to fish out whole cloves later. (Trust me, it makes a real difference.)
Creative variations of this chicken broth canning
Herb-Infused Broths
Swap the thyme and parsley stems for rosemary and tarragon to create a French-inspired broth perfect for risottos. I like using 3 sprigs fresh rosemary and 2 sprigs tarragon—their piney and anise notes add complexity.
For a Mediterranean twist, add 1 tbsp dried oregano and 2 bay leaves along with the standard herbs. The key is adjusting the simmer time to 4 hours to let these bold flavors meld properly. 🌿
Spicy & Smoky Variations
Transform your broth into a Cajun-style base by adding 2-3 dried chili peppers and 1 tbsp smoked paprika to the simmering pot. For heat lovers, include 1-2 habanero peppers (seeds removed) for a slow burn.
I often make a separate batch with 1 tbsp chipotle powder for Mexican-inspired dishes—just add it during the last 30 minutes of simmering to preserve its smoky depth. 🌶️
Vegetable-Forward Broths
Create a vegetarian version by replacing chicken bones with 4 lb beef marrow bones or 2 lb mushrooms (portobello caps work best). Add 1 whole fennel bulb and 1 leek (white and light green parts only) for a sweeter, more complex flavor profile.
The mushrooms add umami depth that mimics meaty broths. For a lighter option, use 2 cups cooked lentils instead of bones—simmer for 1 hour before straining. 🥕
Seasonal Adaptations
In summer, add 1 cup fresh corn kernels and ½ cup diced tomatoes to the simmering broth for a summery twist. For fall, incorporate 2 cups chopped kale stems and 1 small butternut squash (peeled and cubed) for natural sweetness.
Winter calls for 1 cup cooked barley or wild rice simmered directly in the broth—just strain before canning to keep the texture clear. These seasonal additions work beautifully in hearty winter soups. ❄️
Clear vs. Cloudy Broth
For a crystal-clear broth, strain through a cheesecloth-lined colander twice—first after simmering, then again before canning. To create a cloudy, rustic-style broth (great for French country cooking), skip the final straining step and let small vegetable particles remain.
I often make both versions—clear for elegant dishes and cloudy for rustic soups where texture matters. The choice depends entirely on how you plan to use it. 💫
Flavor Boosters
Elevate your broth with 1 cup white wine (like Sauvignon Blanc) added during the final 30 minutes of simmering for a sophisticated touch. For depth, include 1 tbsp fish sauce or 1 tsp soy sauce—these umami bombs work surprisingly well in chicken broth.
I also love adding 1 star anise pod and 2 cloves during simmering for an Asian-inspired variation that pairs perfectly with noodle dishes. 🍷
Nutrition facts
Frequently asked questions
Why does canned chicken broth taste different than fresh?
Canned broth develops deeper, more concentrated flavors during the long simmer and preservation process. The extended cooking time breaks down collagen for richness, while the sealed jars preserve aromatics that would otherwise dissipate in fresh broth. For restaurant-quality results, use your canned broth as a base and finish with fresh herbs or acid (like lemon juice) before serving.
Can I use a regular pot instead of a pressure canner?
No, never use a regular pot for canning broth—it won't reach the 212°F required to destroy bacteria like Clostridium botulinum. Always use a pressure canner for pint jars (process at 10 psi for 75 minutes) or a water bath canner for quarts (process at 100°F for 90 minutes). Safety first!
How do I tell if my canned broth went bad?
Discard any jars if you see cloudiness, mold, or an off smell when opened. The lid should also pop when pressed—if it flexes, the seal failed. Never taste-test questionable broth. For extra safety, always store sealed jars in a cool, dark place and use within 12 months.
Can I freeze the broth instead of canning?
Freezing preserves flavor better than canning for some uses. Portion into 1-cup ice cube trays for easy measuring, or freeze in 1-pint bags flat for compact storage. Thaw overnight in the fridge—never at room temperature. Frozen broth keeps quality for 6 months, while canned lasts 12 months.
What's the best way to use canned broth?
Use it as a base for soups, stews, or risottos, or reduce it by half for flavorful sauces. For extra depth, toast spices like cumin or coriander in oil before adding broth. Avoid using it in raw dishes (like ceviche) where bacteria risks exist. The long simmer makes it perfect for braising meats or cooking grains.