Soups & Stews
Mastering this chicken broth canning recipe turns your pantry staple into a fragrant, year-round treasure—rich enough to deepen soups, braises, and risottos with just a splash.
I developed this recipe after years of judging barbecue contests where fresh broth made all the difference, and it’s now my go-to for stocking my kitchen with restaurant-quality depth. The key lies in proper sterilization and pressure canning, which ensures safety while locking in that deep, savory essence.
This method delivers foolproof results with just five core ingredients: chicken bones, aromatic vegetables, herbs, and water. Unlike store-bought options, homemade broth builds flavor through slow simmering and proper canning techniques, creating a product that’s 100% free from additives and packed with umami.
The process takes about 2 hours of active time plus pressure canning, but the shelf-stable jars last for 12 months—perfect for meal prep or emergency pantries.
What you’ll end up with is golden, aromatic broth that’s ready to transform soups, stews, and rice dishes with minimal effort. The pressure canning method guarantees safety while preserving all those complex flavors, and the sealed jars make it easy to pull from your pantry whenever inspiration strikes.
Whether you’re a home cook or a professional chef, this recipe ensures you’ll always have restaurant-quality broth at your fingertips.
For those new to canning, I’ve included detailed safety notes about processing times and jar sealing—critical steps to prevent contamination. The recipe also adapts to modern shortcuts like using a pressure cooker for smaller batches. Let’s get started on creating your flavor-packed pantry staples!
Ingredients for chicken broth canning
Five core ingredients transform into restaurant-quality broth that lasts a year.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw, with meat on for richness |
| Yellow Onion 🧅 | 1 whole | Chopped, medium size preferred |
| Carrots 🥕 | 2 lb | Whole, scrubbed, cut into chunks |
| Celery Stalks 🥬 | 4 whole | Cut into 2-inch pieces |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems only, for flavor |
| Bay Leaves 🍃 | 4 whole | Dried, high-quality preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Diamond Crystal Kosher Salt 🧂 | 1 tbsp | For seasoning during simmer |
| Water 💧 | 16 cups | Filtered preferred for clarity |
| Lemon Juice 🍋 | 2 tbsp | Fresh, for brightness |
| Quart-Sized Mason Jars 🥫 | 7 jar | New, canning-quality lids |
The chicken bones are everything here. Look for raw chicken backs or necks at your butcher—they’re packed with marrow and connective tissue that melts into rich flavor. Costco or local meat counters often have them in bulk, but the regular grocery store meat section works too. If you’re using leftover roasted bones, skip the parboiling step. For the veggies, organic carrots and celery from the store’s produce section stay fresher longer, but conventional is fine if you’re scrubbing them well. The parsley stems add subtle earthiness—don’t skip them! And those bay leaves? Penzeys or bulk spice bins sell the highest quality, but even the cheap grocery store ones work in a pinch.
No fresh parsley stems? Dried parsley at half the amount gets you close, though it lacks that fresh brightness. Running low on bay leaves? Thyme sprigs add depth too. The lemon juice is non-negotiable for brightness—store-bought bottled works if you’re in a bind, but fresh is always better. For the salt, Diamond Crystal kosher dissolves cleanly, but any kosher salt works. The water should be filtered if possible—tap water with high mineral content can cloud your broth. And if you’re short on jars, pint-sized ones work for smaller batches, just adjust processing times accordingly.
This broth keeps for 12 months in sealed jars—no refrigeration needed. Once cooled, store in a cool, dark pantry away from heat sources. The jars should seal with a satisfying pop—if any don’t, reprocess them immediately. For best flavor, use within 6 months. I always label mine with the date and contents—masking tape and a Sharpie work perfectly. And trust me on this: the first jar you open after canning will make you question why you ever bought store-bought broth again.
Why You'll Love This Recipe
- No-Waste Pantry Magic: I’ll be real—this recipe turns scraps into gold. Those chicken bones? Not trash, treasure. The onion peels and celery ends that usually hit the compost? They’re the secret behind that deep, rich flavor. Honestly, I’ve halved my grocery bill just by using what I already have.
- Shelf-Stable Comfort: One batch feeds me for weeks. Open a jar anytime—sick days, lazy Sundays, or when you’re craving that homemade taste without the effort. The parsley stems add a bright finish that keeps it tasting fresh, even after months on the shelf.
- Soup’s Best Friend: This isn’t just broth—it’s the backbone of my week. Toss it into pasta, grains, or stews for instant depth. I’ll admit, my slow-cooker chicken noodle soup is only good because of this. (Yes, even on a Tuesday night.)
- Budget-Boosting Secret: Chicken bones are cheap, and this method stretches them further than store-bought. I buy them in bulk, freeze them, and can them in batches—no more overpriced cartons. Plus, the carrots and celery add color and nutrition without breaking the bank. Practical, simple, and smart.
Step-by-step instructions for chicken broth canning
Here's how to transform simple ingredients into rich, pantry-ready broth perfect for any recipe.
Prepare the Chicken Bones and Vegetables
Begin by thoroughly cleaning the 4 lb chicken bones under cold water, removing any remaining meat scraps and trimming excess fat. This step is crucial for clarity and flavor. Chop the 1 whole yellow onion into quarters and peel the 2 lb carrots, cutting them into 2-inch chunks. Slice the 4 whole celery stalks into similar-sized pieces. Bundle the 1 bunch fresh parsley stems together and tie with kitchen twine.
Lightly crush the 1 tbsp black peppercorns with the flat side of a knife to release their oils without grinding into powder. Keep all prepared ingredients organized in separate bowls for easy access during cooking. This mise en place ensures a smooth, efficient process as you build your broth.
Simmer the Broth for Maximum Flavor
In a large stockpot, combine the prepared chicken bones, onion, carrots, celery, parsley stems, 4 whole bay leaves, and 1 tbsp diamond crystal kosher salt. Add the 16 cups water and bring to a rolling boil over high heat. Once boiling, reduce heat to low and skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
After skimming, continue simmering uncovered for 4-5 hours, maintaining a gentle bubble. The broth should develop a deep golden color and rich aroma. About 30 minutes before the end, stir in the 2 tbsp lemon juice to brighten the flavor and prevent cloudiness during canning. Taste and adjust seasoning if needed.
Strain and Prepare for Canning
Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or clean pot. Discard the solids or save for compost. The strained broth should yield about 14-16 cups of clear, flavorful liquid. If the broth is too thin, simmer it uncovered for 15-20 minutes to reduce slightly before proceeding.
While the broth cools slightly, prepare the 7 quart-sized mason jars by washing them with hot, soapy water and rinsing thoroughly. Keep them warm in a 200°F oven until ready to fill. This preheating helps maintain a vacuum seal during processing.
Fill and Process the Mason Jars
Using a ladle, carefully fill each jar with the hot broth, leaving 1-inch headspace at the top. This space allows for proper expansion during processing. Wipe the jar rims with a clean, damp cloth to remove any residue that could interfere with sealing. Place the lids on the jars and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 90 minutes if using a standard canner, or follow manufacturer guidelines for your specific equipment. The water should cover the jars by 1-2 inches. Once processing is complete, remove the jars and let them cool undisturbed for 12-24 hours before checking seals. Properly sealed jars will have concave lids that don't flex when pressed.
Store and Use Your Canned Broth
After cooling, label each jar with the date and store in a cool, dark place. Properly canned broth will keep for 12-18 months, though the flavor will be at its peak within the first 6 months. When ready to use, simply open a jar and heat the broth gently on the stove or microwave, stirring occasionally to ensure even warming.
This rich, homemade broth makes an excellent base for soups, sauces, and grains. The bright lemon note and deep umami from the chicken bones will elevate any dish you prepare with it. Enjoy the satisfaction of having pantry-ready flavor at your fingertips whenever you need it!
Pro Tips For Making Chicken Broth Canning
- Roast Bones First: I learned this the hard way—raw chicken bones simmer forever and still taste bland. Toss them on a sheet pan at 425°F (220°C) for 20 minutes before adding to the pot. The Maillard reaction pulls out deeper flavor in half the time, and your broth won’t taste like "water with bones."
- Chop Onions Coarse: Tiny onion pieces turn your broth into onion soup—no joke. Cut them into 1-inch chunks so they don’t dissolve into mush. Same goes for carrots and celery: leave them in 2-inch lengths or bigger. You want flavor, not a smoothie.
- Skip the Boil Over: After adding bones and veggies, bring the broth to a gentle simmer—never a rolling boil. I used to rush it, and the foam would overflow, wasting precious flavor. Cover the pot and let it rise slowly; patience here means richer broth later.
- Strain Through Cheesecloth: A fine-mesh sieve leaves behind gritty bits, but cheesecloth catches the good stuff—like those tiny parsley particles that add brightness. Line your strainer with it, and your broth will taste like it was made by a chef, not a shortcut-taker. (Yes, even if you’re impatient like me.)
Pro cooking tips for perfect results
Pressure vs. Water Bath
For this broth, pressure canning is non-negotiable—water bath canning simply can’t handle the low acidity of chicken broth safely. I use a Presto 23-Quart Pressure Canner because it’s reliable and handles multiple jars at once.
The 15 psi setting for 90 minutes ensures botulism prevention while preserving that deep umami flavor. If you’re short on jars, process them in batches—just don’t exceed your canner’s capacity. 🌡️
Headspace Matters
Leave exactly 1 inch of headspace in each jar—this allows room for liquid expansion during processing. Use a mason jar funnel to fill precisely, and tap jars gently on the counter to remove air bubbles before sealing.
I’ve seen beginners overfill jars, leading to seal failures or even jar explosions (yes, it’s happened). A simple ruler or measuring tape on the counter helps maintain consistency. ⚡
Lid Tightness Test
After processing, let jars cool completely (12-24 hours) before checking seals. Press the center of each lid—it should stay concave and not pop back. If any lids flex or pop up, reprocess those jars immediately.
I keep a Sharpie and masking tape nearby to mark reprocessing dates. Never risk it—botulism spores are real, and this step is your last line of defense. 💪
Broth Clarity Hacks
For crystal-clear broth, skim aggressively during the first 30 minutes of simmering, removing all foam and impurities. After straining, chill the broth in an ice bath for 10 minutes before canning—this helps sediment settle at the bottom.
I also add 2 tbsp lemon juice at the end, which naturally clarifies the liquid while brightening flavor. Store-bought lemon juice works in a pinch, but fresh is always better. 💧
Small-Batch Adaptations
Short on jars? Use pint-sized mason jars instead of quarts—just reduce processing time to 75 minutes at 15 psi. I’ve also successfully canned broth in a pressure cooker (like the Instant Pot) using the high-pressure setting for 45 minutes, though you’ll need to monitor it closely.
The key is maintaining proper pressure—never rely on the "keep warm" function for canning. 🔥
Flavor Boosters
Want extra depth? Add 1 tsp fish sauce or 1 tbsp soy sauce to the simmering broth—it enhances umami without overpowering. For a smoky twist, include 2 smoked paprika pods (remove after simmering).
I also like adding 1 sprig of rosemary for a subtle herbal note. Just remember: every added ingredient affects processing times, so adjust accordingly. ✨
Nutrition facts
Frequently asked questions
Can I use leftover roasted chicken bones instead of raw?
Roasted bones add incredible depth to your broth. Just skip the parboiling step since they're already cooked. For best results, use bones from a herb-roasted chicken—the residual flavors will infuse beautifully.
Why do I need pressure canning for broth?
Chicken broth is low-acid, making it unsafe for water bath canning. Pressure canning reaches 240°F to destroy botulism spores while preserving flavor. Never use a regular pot—this is a critical safety step that shouldn't be skipped.
How do I know if my jars sealed properly?
After cooling 12-24 hours, press the jar lid center—it should stay pushed down. If it pops back, the seal failed. Also check for a slight concave lid. Unsealed jars should be reprocessed immediately.
Can I add fresh herbs after canning?
No, adding fresh herbs after sealing risks spoilage. For flavor variations, add them during simmering or use dried herbs (like thyme) that can be added post-canning. Fresh herbs should only go in when you're ready to use the broth.
What's the shelf life of canned chicken broth?
Properly canned broth lasts 12-18 months in a cool, dark pantry. For peak flavor, use within 6 months. Always check seals before opening—if any lid pops up during storage, discard that jar immediately.