Canned Chicken Broth (Pressure Canning Recipe)

Instructions:

1. Prepare a pressure canner and keep clean jars hot until ready to fill.
2. Place the chicken bones, onions, celery, carrots, bay leaves, peppercorns, and parsley stems, if using, into a large stockpot.
3. Add enough water to cover the ingredients and bring to a boil over medium-high heat.
4. Reduce the heat and simmer gently for 3 to 4 hours, skimming off any foam that rises to the surface.
5. Strain the broth through a fine-mesh strainer or cheesecloth into a clean pot.
6. Discard the solids and allow the broth to stand briefly so the fat rises to the top. Skim off as much fat as possible.
7. Return the broth to a full boil.
8. Ladle the hot broth into the prepared hot jars, leaving 1 inch of headspace.
9. Remove any air bubbles, adjust the headspace if necessary, and wipe the jar rims clean.
10. Apply the lids and bands until fingertip tight.
11. Process the jars in a pressure canner:
    • Pint jars: 20 minutes
    • Quart jars: 25 minutes
    • Adjust the pressure according to your altitude and the type of pressure canner you are using.
12. Allow the pressure canner to depressurize naturally. Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that each lid has sealed properly before storing.

Variations

• Roast the chicken bones before simmering for a deeper, richer flavor.
• Add fresh thyme, rosemary, or sage while simmering, then strain before canning.
• Include a few garlic cloves for additional savory depth.
• Use turkey bones instead of chicken after holiday meals for a flavorful turkey broth.
• Add fresh ginger slices while simmering for a subtle warming note that pairs well with Asian-inspired dishes.

Tips

• Roast the chicken bones at 425°F (220°C) for 30–40 minutes before making the broth for a richer color and deeper flavor.
• Skim off excess fat before canning to improve shelf life and produce a cleaner broth.
• Leave the broth unsalted during canning so you can season it to taste when using it in recipes.
• Always follow the recommended pressure and processing times for your altitude and pressure canner model.
• Use homemade chicken broth as the base for soups, stews, gravies, sauces, risotto, rice dishes, casseroles, braises, and slow-cooked meals for rich, homemade flavor in every dish.