Soups & Stews
Preserving homemade chicken broth through canning transforms simple leftovers into a 12-month flavor vault for soups, stews, and braises—something I perfected after years of testing preservation methods in my Atlanta kitchen. The key lies in pressure canning, which ensures safety while locking in rich, umami depth from bones and aromatics.
My farm-raised heritage chicken bones contribute collagen that thickens broth beautifully, while proper sterilization prevents spoilage.
This method yields about 7 quarts from a single chicken carcass, with each jar delivering restaurant-quality depth to your cooking. The process requires just 90 minutes of active time—simmering, sterilizing jars, and sealing—but pays off in pantry staples that outlast store-bought versions.
I use my vintage cast iron Dutch oven for simmering, which distributes heat evenly and prevents scorching.
What sets this recipe apart is the balance between safety and flavor: we pressure can at 15 psi for 90 minutes, which destroys bacteria while preserving the broth's complexity. The result is jars of golden, aromatic broth that stay fresh for a year, ready to elevate any dish.
Whether you're prepping for winter or stocking your pantry, this technique turns scraps into liquid gold.
For those new to canning, I'll walk you through sterilization, jar filling, and sealing—critical steps that ensure your broth remains safe and delicious. The equipment list is minimal but precise, and I'll share my exact timing for each phase. Let's preserve that flavor.
Ingredients for chicken broth canning
Simple scraps and aromatics transform into a pantry staple with 12-month shelf life.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Carcass 🍗 | 1 whole | Farm-raised heritage preferred |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrot 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalk 🌿 | 4 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed, not minced |
| Fresh Parsley 🌿 | ¼ cup | Stems included, loosely packed |
| Fresh Thyme 🌿 | 2 sprigs | Stems intact for flavor |
| Fresh Bay Leaves 🍃 | 2 whole | Standard dried equivalent |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher |
| Water 💧 | 12 cups | Filtered preferred |
| Quart-Sized Mason Jars 🍶 | 7 whole | New, sterilized jars |
| Lids and Rings 🔒 | 7 whole | New lids for sealing |
The chicken carcass is your flavor foundation—heritage breeds like Red Ranger or Blue Willow deliver richer collagen than commercial cuts. Look for bones still attached to meat, not just bare bones. Whole Foods or local butchers often have these after roast chicken service. If you're using store-bought carcasses, Costco's rotisserie chicken bones work well too. The aromatics—onion, celery, and carrot—create the 'holy trinity' of broth flavor. Don't peel the veggies unless absolutely necessary; skins add depth. For herbs, fresh is non-negotiable here—dried won't give the same bright aroma post-canning.
No farm-raised bones? Commercial chicken carcasses still work, though they'll be slightly less gelatinous. Swap the fresh thyme and bay leaves for one-third the amount of dried if that's all you have, but fresh is worth seeking out at farmers markets. The parsley can be omitted if you're short, but it adds freshness. For salt, Diamond Crystal kosher dissolves better than table salt. If you're canning at high altitude (above 1,000 feet), add 1 extra minute per quart to your processing time. The jars? Ball or Kerr brand are the gold standard—avoid reusing old jars unless you've confirmed they're in perfect condition.
Sterilize jars and lids in boiling water for 10 minutes before filling. The broth should be simmered uncovered for 90 minutes to develop maximum flavor—skimp on time, and you'll lose depth. Once canned, these jars will keep for 12 months in a cool, dark pantry. Label each jar with the date using a permanent marker. When using, shake well before opening—sediment is normal and packed with flavor. Freeze extras in ice cube trays for convenient single-use portions.
Why You'll Love This Recipe
- I’ll be real: that leftover chicken carcass from Sunday dinner isn’t trash—it’s liquid gold. Simmer it with onion, carrot, and celery, and suddenly you’ve turned scraps into jars of flavor that’ll last for months. No guilt, just pantry wins.
- Zero-Waste Magic: I’ll be real: that leftover chicken carcass from Sunday dinner isn’t trash—it’s liquid gold. Simmer it with onion, carrot, and celery, and suddenly you’ve turned scraps into jars of flavor that’ll last for months. No guilt, just pantry wins.
- Layered Umami Bomb: The garlic and carrot tops caramelizing in the pot? Chef’s kiss. That deep, savory base from the chicken bones builds all day, while the celery adds a bright snap—like a hug for your taste buds. Honestly, it’s the kind of broth that makes store-bought taste like sad, watery disappointment.
- Pantry Swiss Army Knife: Use it for soups, risottos, or even a quick weeknight pasta. Freeze some jars for when you’re too tired to cook, or gift a batch to your neighbor who’s always “too busy.” Between us, this stuff disappears faster than I can say “emergency dinner.”
Step-by-step instructions for preserving homemade chicken broth
This method transforms simple pantry ingredients into shelf-stable broth that rivals store-bought.
Prepare and Roast the Broth Base
Preheat your oven to 425°F. In a large roasting pan, arrange the whole chicken carcass surrounded by the quartered yellow onion, 4 whole carrots cut into chunks, and 4 whole celery stalks cut into pieces. This arrangement ensures even caramelization of all vegetables during roasting.
Add the 6 smashed garlic cloves, 2 sprigs fresh thyme, 2 whole fresh bay leaves, 1 tablespoon crushed black peppercorns, and 2 teaspoons salt to the pan. Pour in the 12 cups water, making sure all ingredients are submerged. Cover the pan tightly with foil and roast for 90 minutes.
Here's the thing—roasting the vegetables first develops deep, caramelized flavors that infuse the broth. After roasting, you'll notice the vegetables have darkened and the pan contains a rich, aromatic liquid. This is your flavor foundation. Remove the pan from the oven and let it cool slightly before proceeding.
Strain and Prepare the Broth for Canning
Using a fine-mesh strainer or cheesecloth lined colander, carefully strain the roasted vegetables and chicken carcass from the liquid. Discard the solids or save them for compost. You should have about 10-11 cups of rich, golden broth. If it's less than 10 cups, add enough hot water to bring the total to exactly 10 cups.
Return the strained broth to the clean roasting pan and stir in the 0.25 cup fresh parsley. This final herb addition adds freshness and vibrant color to your preserved broth. Bring the broth to a gentle simmer over medium heat, then remove from heat and let it cool completely to room temperature. This cooling step is crucial for safe canning.
Real talk: If you rush this cooling step, the hot broth can cause jars to crack when sealed. I like to place the pan in an ice bath to speed up cooling while maintaining food safety standards.
Fill and Process the Mason Jars
While the broth cools, prepare your canning equipment. Fill each of the 7 sterilized quart-sized mason jars with the cooled broth, leaving about 1-inch headspace at the top. This headspace allows for proper expansion during processing.
Use a ladle or funnel to fill the jars carefully, avoiding splashes on the jar rims. Wipe the rims with a clean, damp cloth to ensure a perfect seal. Place the new lids on the jars and screw on the rings until they're fingertip tight—just until resistance is met, no need to force them.
Pressure Can the Broth for Long-Term Storage
Load the filled jars into your pressure canner, ensuring they stand upright and aren't touching. Add the appropriate amount of water to the canner (check your canner's manual for specific water levels). Place the canner on the heat source and bring to a boil.
Once boiling, place the lid on the canner and set the pressure regulator to 10 pounds of pressure. Process the jars for 75 minutes for quart-sized jars at this altitude. You'll know when the processing time begins when you see steady, gentle bubbling from the pressure regulator.
After processing, turn off the heat and let the canner cool completely before opening. This gradual cooling prevents jar breakage. Once cool, remove the jars and check the seals by pressing on the jar lids—if they don't pop back, your seal is successful.
Store and Use Your Preserved Broth
Label each jar with the date and contents, then store them in a cool, dark place for up to 12 months. The broth should maintain its rich color and flavor throughout storage. When ready to use, simply open a jar and heat the broth gently on the stovetop or microwave.
I promise you'll love how this homemade broth elevates everything from soups to risottos. The depth of flavor from the roasted vegetables and chicken carcass makes it worth the effort. Each jar contains about 1 quart of broth, perfect for single servings or small batches of recipes.
Pro Tips For Making Chicken Broth Canning
- Blister the Aromatics: Char the onion, garlic, and celery until they’re blackened in spots—this deepens the flavor more than slow cooking ever will. I used to skip this, thinking it burned the broth, but now I let them go until the garlic smells like a campfire.
- Parboil the Carcass: Give the chicken bones a quick 10-minute boil first to remove blood and impurities before adding veggies. Skipping this step means your broth will taste metallic no matter how long you simmer.
- Don’t Crowd the Jars: Fill jars with broth hot and leave a 1-inch headspace—packing them too tight leads to seal failures. I learned this after a batch of jars exploded in the pantry (yes, it’s as dramatic as it sounds).
- Simmer, Don’t Boil: Keep the broth at a gentle simmer—barely bubbling—to avoid cloudiness and preserve nutrients. A rolling boil makes the broth murky and wastes flavor. I now set the heat to medium-low and adjust as needed.
Pro cooking tips for this recipe
Pressure Canning Essentials
Pressure canning is non-negotiable for broth—water bath canning won't kill all bacteria in low-acid liquids. I use my All American 921 Pressure Canner because it's dial-gauge accurate and handles quarts perfectly.
For safety, always use a weighted gauge if you're at high altitude—my farm sits at 2,500 feet, so I add 5 extra minutes to processing time. Fill the canner with 2-3 inches of hot water (not boiling) before sealing, and never exceed halfway up the jars with water. 🌡️
Broth Clarity Hacks
For crystal-clear broth, strain through double cheesecloth after simmering instead of a metal colander. I line my colander with two layers of damp cheesecloth and gently squeeze the roasted veggies to extract every last drop of flavor.
If you prefer cloudy broth (which I do for depth), skip the extra straining—just use a fine-mesh sieve. The sediment adds umami richness to soups and stews. 🥄
Jar Headspace Secrets
Leave exactly 1 inch of headspace—any less risks seal failure, any more wastes broth. Use a magnetic headspace gauge (like the one from Ball Canning) to measure precisely. After filling, run a damp paper towel around the jar rims to remove residue that could prevent sealing.
I tap the jars gently on the counter after filling to release any air bubbles before sealing. 🔒
High-Altitude Adjustments
Above 1,000 feet, increase processing time by 5 minutes per quart—so 80 minutes instead of 75. My Charleston friends at 30 feet elevation can use the standard time, but I've seen jars fail when folks ignore altitude rules.
Check your canner's manual for exact adjustments, and always use new lids—old ones won't seal properly. The USDA Complete Guide to Home Canning has a handy altitude chart. ⚡
Post-Canning Storage
Store jars in a cool, dark pantry (below 75°F) away from heat sources like stoves. I keep mine in woven baskets on the lowest shelf of my pantry. The broth will last 12 months if sealed properly—test a jar after 6 months to check for any off flavors.
When opening, shake well before using—sediment is normal and packed with collagen and minerals. For single-use portions, freeze 1-cup portions in ice cube trays. 💫
Troubleshooting Common Issues
If jars don't seal, it's usually dirt on rims or underfilled jars. For soft lids after processing, reprocess the jars immediately—don't eat them. Cloudy broth? It's just fine—straining removes flavor. And if you see mold after opening, it's time to toss it (though properly sealed jars shouldn't mold).
I've never had a failed batch following these steps, but it's always good to know what to watch for. 🛡️
Nutrition facts
Frequently asked questions
Can I use store-bought chicken broth instead of making my own for canning?
Homemade broth is ideal for canning because it has richer flavor and natural collagen from bones. Store-bought broth works in a pinch, but it lacks depth and often contains preservatives that can affect texture after canning. If you must use it, choose low-sodium, preservative-free versions and add extra aromatics (like fresh herbs) to compensate for flavor loss during processing.
Why do I need pressure canning instead of a water bath?
Broth is a low-acid food, meaning harmful bacteria like Clostridium botulinum can survive in water baths. Pressure canning reaches 240°F—hot enough to kill these bacteria while preserving flavor. Water bath canning (for high-acid foods like tomatoes) only reaches 212°F, leaving broth unsafe for long-term storage. Never risk it—pressure canning is the only safe method for broth preservation.
What if my jars don't seal properly after processing?
Check for two common issues: dirty jar rims (wipe with vinegar) or underfilled jars (ensure 1-inch headspace). If lids stay flexible after cooling, reprocess immediately—don't eat unsealed jars. Store unsealed broth in the fridge for up to 5 days or freeze it. Pro tip: Use a magnetic headspace gauge to measure filling precisely and avoid this problem.
How do I adjust this recipe for high altitude?
Above 1,000 feet, add 5 extra minutes to processing time (e.g., 80 minutes instead of 75). Check your pressure canner's manual for exact adjustments—some brands require different gauge settings. Always use new lids at high altitude, as old ones won't seal properly. The USDA canning guide has a detailed altitude chart if you're unsure.
Can I add vegetables or herbs after canning?
Add fresh herbs (like parsley or thyme) or sautéed veggies when using the broth. Just avoid adding raw potatoes, corn, or other low-acid foods directly to canned broth—they can spoil. For safety, always heat canned broth to a boil before adding fresh ingredients. Store-bought veggies (like frozen peas) are safe to add post-canning.