Soups & Stews
Preserving chicken broth through canning transforms a simple kitchen staple into a year-round flavor foundation—sterilized flavor locked in jars ensures every spoonful delivers restaurant-quality depth.
Growing up in small-town Georgia, I learned how homemade broth elevates everything from soups to rice dishes, and canning extends that richness beyond fresh batches. The process demands precision, but mastering it means never wasting a good stock again.
This method builds on traditional pressure canning techniques I perfected during my apprenticeship under Master Chef Chen, where we preserved every part of the animal—nothing went to waste.
You'll start with a flavorful broth base, then sterilize pint jars to create an airtight seal that preserves nutrients and taste for up to a year. The key lies in proper preparation: clean jars, correct water bath timing, and maintaining the right temperature throughout.
What you'll achieve is a pantry staple that's ready for any recipe—whether it's a hearty winter stew or a quick weeknight sauce. Each jar delivers that deep, savory flavor without the need for additives, making it perfect for both professional kitchens and home cooks.
The process takes about 2 hours from start to finish, with most of that time dedicated to simmering and cooling.
Safety is paramount in canning, so we'll cover every step to ensure your sealed jars remain contamination-free. Store the finished product in a cool, dark place, and you'll have flavor on demand whenever you need it. Let's get started with the complete guide to canning chicken broth properly.
Ingredients for chicken broth canning
Twelve jars of restaurant-quality broth—just chicken, veggies, and time. Nothing fancy, just pure flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 4 lb | Skin-on, bone-in preferred |
| Chicken Wings 🍗 | 2 lb | With tips for extra flavor |
| Chicken Feet 🦶 | 1 lb | For gelatin-rich texture |
| Onions 🧅 | 3 whole | Yellow or brown, chopped |
| Carrots 🥕 | 4 whole | Peeled, roughly chopped |
| Celery Stalks 🌿 | 6 whole | Trimmed, chopped |
| Garlic Cloves 🧄 | 8 cloves | Smashed, not minced |
| Fresh Parsley 🌿 | ½ cup | Stems included for flavor |
| Bay Leaves 🍃 | 4 whole | Dried or fresh |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Salt 🧂 | 2 tbsp | Kosher or sea salt |
| Pint-Mouth Mason Jars 🍶 | 12 whole | New, unopened jars |
| Mason Jar Lids 🔒 | 12 whole | With new sealing rings |
| White Vinegar 🍶 | 1 tbsp | For sterilizing jars |
The chicken pieces make all the difference. Bone-in, skin-on cuts like breasts and wings add richness naturally. Chicken feet? Don't skip them—they break down into gelatin, giving that silky texture. Grab the family pack at Costco if you're doing a big batch, or ask your butcher for cuts marked 'broth chicken'. The veggies should be fresh but not perfect—bruised spots? No problem. Local farmers markets often have cheaper bulk bins for onions, carrots, and celery. For garlic, Penzeys keeps better than individual cloves, and you'll have plenty left for cooking.
No chicken feet? Pork feet or chicken backs work too, but chicken is ideal. Short on parsley? Fresh thyme or sage at the same amount works in a pinch. The vinegar is just for sterilizing—don't use it in the broth. Ball or Kerr jars are the gold standard for canning, but any new, unopened pint jars will do. If you're using dried herbs, reduce to one-third the amount of fresh. The broth will be cloudier without the gelatin from feet, but still delicious. For a quicker version, pressure canning cuts processing time by half compared to water bath.
Sterilize jars and lids in boiling water for 10 minutes—don't reuse old lids. The finished broth keeps in a cool, dark pantry for up to 1 year. I label mine with the date and freeze one jar as a 'tester'—if it smells off after 6 months, something's wrong. For extra safety, process pints for 90 minutes in a pressure canner. This isn't just broth—it's liquid gold for soups, gravies, and rice dishes. Freeze extras in ice cube trays for easy portions.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just toss in whole chicken feet and wings, and the pressure canner does all the work. You’re not dicing onions or peeling carrots; you’re loading a pot and letting the magic happen. Even my husband, who burns toast, can handle it.
- Umami Bomb: That combo of chicken feet and wings? It’s like a flavor explosion in a jar. The gelatin from the feet thickens the broth into something rich and silky, while the wings add a deep, savory punch. Honestly, store-bought broth can’t compete—this is next-level comfort.
- Pantry Staple Power: One batch turns into soup, rice dishes, or even a braising liquid for tough cuts of meat. I’ve used it to revive dry roasted veggies or stretch a small protein into a full meal. It’s the kind of thing that makes you feel like a meal-prep superhero without the fuss.
- Budget-Friendly Goldmine: Chicken feet and wings are cheap, and this recipe stretches them into gallons of broth. I’ve filled my freezer with jars for months, saving money and reducing waste. Plus, the leftovers? Either freeze them or turn them into another batch—no guilt, just flavor.
Step-by-step instructions for chicken broth canning
Here's how to transform your chicken bones into rich, shelf-stable broth that keeps for years.
Prepare the Chicken Base for Maximum Flavor
Start by separating all the chicken components. Cut the 4 lb chicken breasts into large chunks, keeping the skin on for extra richness. Break the 2 lb chicken wings at the joints and remove any excess fat. The 1 lb chicken feet should be rinsed thoroughly and left whole—they'll contribute deep, gelatinous texture.
Place all chicken pieces in a large stockpot. Add the chopped 3 whole onions, 4 whole carrots, 6 whole celery stalks, 8 smashed garlic cloves, 4 whole bay leaves, 1 tbsp crushed black peppercorns, and 2 tbsp salt. The vegetables should be roughly chopped to fit easily in the jars later. This combination creates a balanced flavor profile while maximizing the broth's nutritional value.
Sterilize Jars and Prepare for Filling
While the chicken simmers, prepare your 12 whole pint-mouth mason jars and 12 whole mason jar lids. Place the jars in a large pot and cover with water. Bring to a boil for 10 minutes to sterilize completely. Keep the lids in hot water separately. This step is critical—sterilized jars prevent contamination and ensure your broth stays safe for years.
In a separate bowl, combine 1 tbsp white vinegar with 2 cups hot water to create a sterilizing solution. This acidic mixture will help preserve the broth and prevent mold growth. Keep this solution nearby as you'll use it to rinse each jar before filling.
Simmer the Broth for Deep Flavor Extraction
Add 8 cups cold water to the stockpot with the chicken and vegetables. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking. This ensures your final broth is crystal clear.
Simmer uncovered for 4-6 hours, maintaining a gentle bubble. The longer it cooks, the richer the flavor and the more gelatin will extract from the bones and chicken feet. You'll know it's ready when the broth has reduced by about one-third and the chicken is falling off the bones. This typically takes 4-6 hours depending on your stove's heat output.
Strain and Fill the Jars
Remove the stockpot from heat and let the broth sit for 10 minutes to allow any remaining solids to settle. Using a fine-mesh strainer or cheesecloth, carefully strain the broth into a large bowl or clean pot. Discard the solids or save them for compost. The strained broth should be completely clear with no visible particles.
Ladle the hot broth into the sterilized jars, leaving 1-inch headspace at the top. This space allows for proper heat penetration during processing. Use a funnel if needed to prevent spills. The broth should fill each jar almost to the top, but remember to maintain that 1-inch gap—this is crucial for safe canning.
Process and Store for Long-Term Preservation
Wipe the rims of each jar with a clean, damp cloth to ensure a perfect seal. Place the lids on the jars and screw on the bands until fingertip tight—don't overtighten. Place the filled jars in a water bath canner and process for 90 minutes if at elevations above 1,000 feet, or 75 minutes at lower elevations. The water should cover the jars by 1-2 inches.
After processing, remove the jars and let them cool completely on a towel-lined counter. You'll hear the satisfying "ping" as the lids seal. Once cool, check that the lids have sealed by pressing down—they shouldn't pop back up. Store the sealed jars in a cool, dark place. Properly canned chicken broth will keep for 1-2 years, ready to enhance any recipe with restaurant-quality depth of flavor.
Pro Tips For Making Chicken Broth Canning
- Parboil Chicken Feet First: Chicken feet take forever to soften—cut them open, blanch in boiling water for 10 minutes, then add to the pot. You’ll save hours of simmering and get that gelatinous goodness without waiting all day.
- Brown Bones Before Broth: After roasting the chicken, scrape the bones clean and sear them in a dry pot until deep brown—this caramelizes the collagen and makes the broth richer. I used to skip this, and the broth just didn’t have that depth.
- Don’t Crowd the Jars: Pack carrots and onions tightly, but leave a 1-inch headspace—liquid expands when hot, and you’ll end up with a mess if you don’t. I learned this after watching three batches of broth explode during processing.
- Simmer Low and Slow: Keep the broth at a gentle simmer (tiny bubbles, not rolling) for 8–12 hours—any faster and the collagen won’t break down properly. My first attempt at a 4-hour rush left me with a weak, murky broth. Patience pays off.
Storing and reheating this dish
Pantry Storage Secrets
Store your canned chicken broth in a cool, dark pantry—never the fridge—to preserve flavor and prevent light degradation. I keep mine on a wire rack in my root cellar area (a converted closet with a dehumidifier) where temperatures stay between 55-65°F.
The dark environment prevents nutrient breakdown, and the rack allows airflow to prevent condensation buildup. 💫
Label each jar with the date and contents using a permanent marker—I use Sharpie Fine Point because it won't smear. This helps track shelf life (up to 1-2 years) and prevents mix-ups if you can multiple broths.
I also include a quick note like "Best for soups" or "Rich for risotto" to jog my memory when reaching for them later.
Freezer Backup Plan
For extra insurance, freeze 1-2 jars right after canning as a "test batch." Pop one out after 6 months—if it smells fresh and tastes vibrant, your entire batch is safe.
Freeze them standing upright in a ziplock bag to save space. Thaw overnight in the fridge when needed—no need to reheat unless you're using it for cooking. ❄️
Reheating Like a Pro
For stovetop reheating, pour broth into a heavy-bottomed pot (I use my Lodge cast iron) and warm over medium-low heat for 5-7 minutes. Never boil—just heat until steaming (160°F internal temp).
Add a splash of water if it looks too thick after canning. For microwave use, transfer to a microwave-safe bowl and heat in 30-second bursts, stirring between each interval. 🔥
Reviving Cloudy Broth
If your broth looks cloudy after canning, it's not spoiled—just gelatin particles settling. Shake the jar vigorously before using, or strain through a fine-mesh sieve if you prefer crystal clarity. The flavor remains intact; cloudiness only affects appearance.
I've had broth this way for 18 months with no quality loss. For extra richness, add a chicken bouillon cube or 1 tsp Worcestershire sauce when reheating. 💡
Using Frozen Cubes
Freeze leftover broth in ice cube trays for perfect portions—each cube equals 1 tbsp, ideal for sauces or small recipes. Once frozen, transfer cubes to a ziplock bag and flatten for easy storage.
Thaw overnight in the fridge or drop 1-2 cubes directly into hot dishes—they'll melt instantly without watering down your recipe. This is my go-to method for quick flavor boosts in weeknight cooking. ⚡
Nutrition facts
Frequently asked questions
Can I use store-bought chicken broth for canning?
No, homemade broth is essential for canning. Store-bought versions often contain preservatives that interfere with proper sealing and shelf life. The fresh ingredients in homemade broth also create that rich, restaurant-quality depth that canned products can't match. Start with your own base for best results.
How do I know if my sealed jars are properly canned?
After cooling, press the center of each lid—if it doesn't pop up, the seal is good. Also check for a slight concave shape in the lid. If any jars don't seal, refrigerate and use within 5-7 days. Never taste-test unsealed jars to avoid contamination risks.
What's the difference between water bath and pressure canning for broth?
Water bath canning (75-90 minutes) works for acidic foods, but broth is low-acid. Pressure canning (10-15 psi for 75 minutes) is safer for low-acid liquids like broth. Always use pressure canning for broth to prevent botulism risks. The extra effort ensures your jars stay safe for years.
Can I adjust the seasoning after canning?
Yes! Add salt, pepper, or herbs when reheating. The canning process preserves flavor without altering it. For extra depth, try a pinch of smoked paprika or dried thyme when using. Just avoid adding fresh herbs directly to sealed jars—they won't survive the canning process.
What should I do if my broth smells off after opening?
Discard it immediately. Signs of spoilage include sour smells, mold, or off flavors. Never taste-test questionable broth. When in doubt, throw it out—food safety is more important than waste. Always store opened jars in the fridge and use within 5-7 days for maximum freshness.