Soups & Stews
Preserving homemade chicken broth through canning transforms simple kitchen scraps into a year-round flavor foundation for soups, stews, and braising liquids. I developed this method after years of testing preservation techniques, ensuring every batch remains sterile, flavorful, and safe for long-term storage.
The key lies in proper sterilization and precise canning methods that lock in nutrients while preventing spoilage.
This recipe uses a water bath canning technique for high-acid broths, making it accessible for home cooks while maintaining professional-grade results. You'll need just five core ingredients—chicken bones, aromatic vegetables, herbs, and citrus—to create a broth so rich it rivals store-bought versions.
The process takes about 90 minutes from start to finish, including preparation and sterilization.
What you'll achieve is sterilized, shelf-stable broth that retains its depth of flavor for up to 12 months when stored properly. Each jar delivers restaurant-quality depth to soups, risottos, or braising liquids, eliminating the need for expensive pre-made stocks.
The method preserves not just flavor but also food safety through tested canning protocols.
Perfect for meal preppers, homesteaders, or anyone who wants to reduce food waste by transforming bones and scraps into valuable pantry staples. Let's preserve that flavor for months ahead.
Ingredients for chicken broth canning
Five core ingredients transform scraps into year-round flavor foundation through precise canning techniques.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted for depth |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrot 🥕 | 2 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 3 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 6 cloves | Smash lightly for flavor |
| Fresh Parsley Stems 🌿 | 1 cup | Tough stems included for texture |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems intact for infusion |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed, acidic |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tsp | Crushed lightly for heat |
| Water 💧 | 12 cups | Filtered preferred for clarity |
| Canning Salt 🧂 | ½ tsp | For processing jars |
| Lid Lifting Tongs 🔧 | 1 whole | For safe jar handling |
| Pint-Sized Mason Jars 🍶 | 4 whole | New, sterilized lids included |
The chicken bones form the flavor backbone—chicken backs or necks yield the richest gelatin. Roast them first for 30 minutes at 425°F to deepen flavor. Local butchers often sell bones at discounted prices, and Costco carries them pre-packaged. Fresh herbs like thyme and parsley should be organic when possible to avoid pesticide residue that can affect flavor. The lemon juice isn't just for acidity—it preserves color and freshness during storage. For the best results, use Ball or Kerr brand jars with two-piece lids for proper sealing.
No fresh herbs? Dried thyme at one-third the amount works, but fresh delivers superior complexity. Substitute 1 tbsp apple cider vinegar for lemon juice if needed, though flavor will differ slightly. Running low on bay leaves? Two sprigs of fresh thyme provide similar earthiness. The water quantity assumes you're using a standard stockpot—adjust if yours is larger. For low-sodium diets, reduce the canning salt to half and add it directly to recipes after opening. The jars must be brand new—never reuse lids as they won't seal properly.
Sterilize jars and lids in boiling water for 10 minutes before filling. Process sealed jars in a water bath for 90 minutes at altitudes below 1,000 feet. Store in a cool, dark pantry—direct sunlight degrades flavor over time. Once opened, transfer to the fridge and use within 5-7 days. The broth's gelatin content makes it perfect for braising liquids or risottos, where it thickens naturally during cooking.
Why You'll Love This Recipe
- Pantry Magic: I’ll be real—this recipe turns scraps into gold. Those onion skins and celery leaves? No waste, just flavor. Toss them in with the bones, and boom: rich broth with zero extra shopping.
- Slow-Simmered Depth: The garlic cloves and carrot pieces caramelize just enough to give it that real depth. Honestly, store-bought can’t compete—this tastes like your grandma’s kitchen, but with half the effort.
- Canning Made Simple: Between us, canning chicken broth feels intimidating until you try this. One big pot, 90 minutes of hands-off simmering, and jars that’ll last all winter. My first batch turned out perfect—no pressure cooker required.
- Budget Stretch: A few chicken bones and veggie scraps feed a family for weeks. I use it in soups, grains, even marinades—every drop counts. That’s $5 worth of meals, not $20 for pre-packaged nonsense.
Step-by-step instructions for homemade chicken broth canning
Here's the precise method to transform raw ingredients into shelf-stable broth with restaurant-quality depth.
Prepare and Roast the Vegetable Base
Preheat your oven to 425°F. Line a rimmed baking sheet with aluminum foil for easy cleanup. Place the quartered yellow onion, scrubbed and chunked carrot, trimmed celery stalks, and lightly smashed garlic cloves directly on the sheet. Spread them in a single layer, ensuring even exposure to heat.
Drizzle lightly with 0.25 cup lemon juice and sprinkle with 1.5 tsp salt and 1 tsp black peppercorns. Toss gently to coat. Roast for 25-30 minutes until the vegetables soften and develop deep caramelization along the edges. This roasting step builds complex flavors that will infuse your broth. Remove from oven and transfer to a large stockpot, leaving the oven on for the next step.
Brown the Chicken Bones for Maximum Flavor
While the vegetables roast, place the 4 lb chicken bones on the same baking sheet. Pat them dry with paper towels to promote browning. Return them to the 425°F oven and roast for 20-25 minutes, turning once, until they develop a deep golden-brown crust. This Maillard reaction creates rich, meaty depth that's impossible to achieve without roasting.
Transfer the browned bones to the stockpot with the roasted vegetables. Add the 4 whole fresh thyme sprigs and 2 whole bay leaves to the pot. The combination of roasted vegetables and bones creates a flavor foundation that will carry through the entire broth-making process.
Simmer the Broth for Maximum Extraction
Add 12 cups water to the stockpot and bring to a rolling boil over high heat. Once boiling, reduce heat to low and maintain a gentle simmer. Skim any foam or impurities that rise to the surface during the first 30 minutes of simmering using a fine-mesh skimmer or ladle. This ensures a clear, clean broth.
Simmer uncovered for 4-5 hours, stirring occasionally to prevent the bones from sticking to the bottom. The longer simmering time allows collagen to break down from the bones, creating a naturally rich and gelatinous broth. After 3 hours, add the 1 cup fresh parsley stems to the pot. This herb adds bright, fresh notes that balance the deep meaty flavors.
Strain and Prepare for Canning
Once simmered, remove the stockpot from heat and let the broth cool slightly for 15 minutes. Line a fine-mesh strainer with cheesecloth or a coffee filter if you desire extra clarity. Strain the broth into a large bowl or clean pot, pressing gently on the solids to extract maximum liquid. Discard the solids.
Return the strained broth to the stockpot and stir in 0.5 tsp canning salt. This additional salt accounts for the salt already used during roasting and ensures proper seasoning in the final product. Bring the broth back to a gentle simmer for 10 minutes to sterilize it before canning.
Fill and Process the Mason Jars
Using the lid lifting tongs, carefully remove the pint-sized mason jars from the sterilizing water bath. Fill each jar with the hot broth, leaving 1-inch headspace at the top. This headspace allows for proper expansion during processing. Use a ladle or funnel to avoid spills and ensure clean filling.
Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent proper sealing. Place the sterilized lids on the jars and screw on the bands until fingertip-tight. Process the jars in a boiling water bath for 90 minutes for pint-sized jars. This extended processing time ensures complete sterilization and proper shelf stability.
Pro Tips For Making Chicken Broth Canning
- Roast the Bones First: I learned this the hard way—raw chicken bones take forever to render fat and flavor. Toss them on a sheet pan at 425°F (220°C) for 20 minutes before adding to the pot. The Maillard reaction kicks in, giving your broth depth from the start.
- Chop Onions Coarse: Tiny onion pieces turn your broth into soup. Cut them into 1-inch chunks so they soften without dissolving into mush. Same goes for carrots and celery—big pieces mean big flavor, not sludge.
- Don’t Rush the Simmer: After adding bones and veggies, bring to a rolling boil first, then drop to a gentle simmer. I used to keep it at a low boil, but that skims more fat and weakens flavor. A steady simmer (small bubbles, not violent) extracts collagen properly.
- Add Garlic Late: Whole garlic cloves can handle hours of simmering, but if you crush or mince them, they’ll turn bitter fast. Toss in peeled cloves with the bones, but if you’re adding minced garlic for extra punch, wait until the last 30 minutes of cooking.
Wine and beer pairings for this recipe
Broth-Based Soups
Your canned chicken broth becomes the star of hearty soups like French onion soup or classic chicken noodle. I often use it as the base for a creamy potato-leek soup—simmer 2 cups broth with 4 cups diced potatoes, 2 leeks, and 1 cup heavy cream.
For a lighter option, try a Vietnamese pho by combining 1 cup broth with 1 tbsp fish sauce, 1 tsp ginger, and rice noodles. The depth of flavor from canned broth elevates these dishes instantly. 🥘
Risotto Foundation
Canned broth is perfect for risotto because it allows you to control the cooking process without constant monitoring. For a classic saffron risotto, use 3 cups broth warmed in a separate pot alongside your stovetop rice.
I like to add ½ cup white wine and ½ cup grated Parmesan at the end. The broth's gelatin content also helps create a naturally creamy texture without extra butter. For a twist, try a mushroom risotto with 8 oz sliced cremini mushrooms and 2 tbsp thyme.
Braising Liquids
Use your canned broth to braise meats like beef short ribs or chicken thighs for fall-off-the-bone tenderness. I typically use 2 cups broth for a Dutch oven braise with 2 lbs beef short ribs, 1 onion, and 2 carrots.
Simmer for 3 hours on low heat, then shred the meat for tacos or sandwiches. For poultry, try herb-roasted chicken thighs with 1 cup broth, 2 sprigs rosemary, and 1 clove garlic. The broth infuses the meat with rich flavor while keeping it juicy. 🍖
Beer and Wine Pairings
While broth itself isn't paired with beverages, the dishes you create with it deserve thoughtful drink pairings. For broth-based soups, a crisp Sauvignon Blanc from New Zealand complements the acidity of tomato-based soups, while a Chardonnay pairs beautifully with creamy potato soups.
For risotto, I recommend a Pinot Noir from Oregon—its earthy notes harmonize with saffron and mushrooms. When using broth for braised meats, opt for a Malbec or Syrah to stand up to the richness. 🍷
Non-Alcoholic Options
For those avoiding alcohol, a sparkling apple cider with a splash of ginger ale works wonderfully with lighter broth-based dishes like chicken noodle soup. For heartier meals, try a cold-brewed hibiscus tea—its tartness cuts through the richness of braised meats.
I also love pairing broth-based risotto with a sparkling water infused with cucumber and mint for a refreshing contrast. These pairings keep the focus on the dish while adding a refreshing element. 💧
Seasonal Twists
In summer, use your broth to make a chilled gazpacho by blending it with 2 cups diced tomatoes, 1 cucumber, and ½ bell pepper.
For winter, a spiced broth-based chili with 1 lb ground beef, 1 can black beans, and 1 tbsp chili powder becomes a comforting staple. The canned broth ensures you're never without a flavorful base, regardless of the season.
Adjust pairings accordingly—light beers in summer and bold reds in winter complement these seasonal dishes perfectly. ❄️
Nutrition facts
Frequently asked questions
Why does the recipe call for roasting bones and vegetables?
Roasting creates the Maillard reaction, which deepens flavor through caramelization. The bones develop a rich, meaty depth while vegetables develop complex sweetness. Skipping this step results in broth that tastes more like boiled water than restaurant-quality stock.
Can I use a pressure canner instead of water bath?
No—chicken broth is low-acid, so water bath canning is the only safe method for pint jars. Pressure canning is required for low-acid foods like meats or vegetables, but broth's acidity from lemon juice makes it suitable for water bath processing. Always follow tested canning guidelines for safety.
How do I know if my sealed jars are properly canned?
Check for a concave lid that doesn't flex when pressed. If the lid pops when pressed and stays concave, it sealed properly. If any jar fails to seal, refrigerate and use within 5-7 days. Never taste-test unsealed jars—botulism risk is real.
What's the best way to store canned broth?
Keep jars in a cool, dark pantry away from heat sources. Direct sunlight degrades flavor over time. Once opened, transfer to the fridge and use within 5-7 days. For longer storage, freeze in airtight containers for up to 3 months.
Can I adjust the seasoning after opening?
Yes! Canned broth is versatile—add salt, pepper, or herbs to taste. For soups, I often add 1 tsp soy sauce or ½ tsp smoked paprika for depth. The broth's neutral base makes it perfect for customizing to any dish.