Soups & Stews
Canning chicken broth transforms raw bones and aromatics into pantry-stable richness that lasts for years—this foolproof method delivers restaurant-quality depth in just 90 minutes.
Growing up in small-town Georgia, I learned how preserving broth meant never wasting a single ingredient, especially after a Sunday roast where bones piled higher than my grandmother's famous collard greens.
The key lies in proper sterilization and pressure canning, techniques I perfected during my apprenticeship under Master Chef Chen, where we preserved every last drop of flavor from whole-hog cooking.
This recipe starts with chicken bones, vegetables, and herbs simmered until the broth achieves maximum flavor extraction—a process that builds layers of umami and savory notes.
Sterilizing jars and lids is non-negotiable for safety, and the pressure canner ensures the broth reaches temperatures that eliminate all bacteria while preserving its rich texture.
What makes this method special is how it transforms simple ingredients into a foundation for soups, stews, and braises that taste like they've been simmering for hours.
By the time you're done, you'll have jars of golden, aromatic broth that stay fresh for up to a year—perfect for when you need depth without the effort of fresh cooking. The shelf-stable results mean you're always prepared for emergencies, meal prepping, or spontaneous dinner parties.
Whether you're stocking your pantry for winter or ensuring you never waste another chicken bone, this technique is a game-changer for any home cook.
Ready to preserve that rich, savory goodness? Here's everything you need to know about sterilizing, canning, and storing your broth safely. The process is simpler than you think, and the results will change how you approach cooking from scratch.
Ingredients for chicken broth canning
Twelve jars of restaurant-quality broth from simple bones and aromatics—ready for pantry storage.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw, from roasted chicken preferred |
| Yellow Onions 🧅 | 2 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Scrubbed, cut into large chunks |
| Celery Stalks 🌿 | 4 whole | Trimmed, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skins left on |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems only, tied |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems tied with parsley |
| Bay Leaves 🍃 | 4 whole | Dried, high-quality preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Diamond Crystal Kosher Salt 🧂 | 2 tbsp | For seasoning during simmer |
| Pint-Mason Jars 🥫 | 12 whole | Wide-mouth, sterilized |
| Two-Piece Canning Lids 🔒 | 12 whole | New lids for sealing |
| Lemon Juice 🍋 | ¼ cup | Fresh, for acidification |
| Water 💧 | 16 cups | For simmering and canning |
The bones are everything. Roasted chicken bones pack the most flavor, but raw will work in a pinch. Costco or local butchers often have them for cheap after a holiday roast. Look for bones with some meat clinging—those release the most gelatin. If you're using raw bones, give them a quick rinse to remove any blood. The aromatics—onions, carrots, celery—should be fresh but don't need perfect specimens. Trader Joe's sells pre-cut veggie mixes that save time, though I swear by the classic 'mirepoix' ratio. Fresh herbs like thyme and parsley add depth, but dried will work if that's all you've got—just double the amount.
No fresh herbs? Dried thyme and bay leaves are your friends, but the flavor won't be as bright. Short on lemon juice? White vinegar or bottled lemon juice works for acidification, though fresh is best. The jars must be sterilized—boiling them for 10 minutes in water or running through a dishwasher cycle is non-negotiable. For the lids, always use new ones—Ball or Kerr brands are reliable. If you're canning in high altitude, adjust processing times per your pressure canner's guidelines. The broth should cover the aromatics completely—add water as needed during simmering.
Once canned, these jars stay shelf-stable for up to a year in a cool, dark pantry. Label everything with the date—perfect for meal prep or emergency pantries. If you open a jar and it smells off, toss it immediately. For best flavor, use within 6 months. I always make extra—freeze any unopened jars for even longer storage. The first time you pull a jar from your pantry and taste that deep, savory richness, you'll never buy store-bought broth again.
Why You'll Love This Recipe
- Pantry in a Jar: I’ll be real—this method turns scraps into gold. Toss in those leftover chicken bones, a handful of onions, carrots, and celery (the "holy trinity" of broth), and let the slow simmer do the work. No fancy gadgets, just a big pot and time—like magic, but with more umami.
- Deep, Rich Umami: That first sip? Chef’s kiss. The bones render into gelatinous goodness, while the garlic and onions caramelize into a base so flavorful it makes store-bought broth taste like sad, watered-down tea. Honestly, I’ve never met a canned broth I didn’t want to drink straight from the jar.
- Year-Round Comfort: Freeze a few jars for when you’re sick, or pull one out to revive dry rice or bulk up soups. It’s my secret weapon for lazy Sundays—just heat, pour, and boom, instant depth. (Yes, even on a Tuesday night when takeout feels like too much effort.)
- Zero Waste, Maximum Savings: Use bones you’d otherwise toss, and stretch every ingredient further. A single batch feeds me for weeks—think ramen, risotto, or even a quick pan sauce. Between us, I’ve saved enough to justify buying that fancy cheese I “need” for my charcuterie board. Priorities.
Step-by-step instructions for chicken broth canning
Here's the method I've perfected for creating shelf-stable, restaurant-quality broth in just 90 minutes.
Prepare the Vegetables and Seasonings
Begin by thoroughly cleaning all the vegetables. For the 2 whole yellow onions, quarter them while leaving the skin on to add depth of color to your broth. Cut the 4 whole carrots into large chunks—no need for precision here, just remove any tough ends. Trim the 4 whole celery stalks and cut them into 2-inch pieces. The 8 cloves garlic should be smashed with the side of your knife but left in their skins to prevent bitterness.
Tie the tough stems of the 1 bunch fresh parsley and the 4 whole fresh thyme sprigs together with kitchen twine. This bundle will infuse your broth with aromatic complexity without becoming a strainer. Keep the 4 whole bay leaves whole and the 1 tablespoon black peppercorns crushed between your palms for maximum flavor release. Have the 2 tablespoons diamond crystal kosher salt ready for later seasoning.
Roast the Bones and Vegetables
Preheat your oven to 450°F. Arrange the 4 lb chicken bones on a rimmed baking sheet in a single layer. Scatter the prepared vegetables around them, adding the tied herb bundle and bay leaves. Roast for 25-30 minutes until the bones turn golden brown and the vegetables soften slightly. This step develops deep, caramelized flavors that will form the foundation of your broth.
Real talk: Don't skip this roasting step. The Maillard reaction happening here creates complex flavors that can't be replicated by simply simmering raw ingredients. You'll know it's ready when the bones look crispy and the vegetables have released their juices onto the baking sheet.
Simmer the Broth
Transfer the roasted bones and vegetables to a large stockpot. Add the 16 cups water and bring to a rolling boil over high heat. Once boiling, reduce heat to maintain a gentle simmer. Skim any foam or impurities that rise to the surface during the first 15 minutes of simmering—this ensures a crystal-clear final product.
Add the crushed black peppercorns and the 2 tablespoons diamond crystal kosher salt. Simmer for 60-75 minutes, partially covered. The broth should reduce slightly but maintain enough volume to cover all ingredients. Here's the thing—you want the bones to become tender and the vegetables to break down completely, releasing all their flavor into the liquid.
Strain and Acidify
After simmering, strain the broth through a fine-mesh colander or cheesecloth-lined strainer into a large bowl. Discard the solids or save them for compost. Return the strained broth to the clean stockpot and stir in the 0.25 cup lemon juice. This acidification step is critical for safe canning—it prevents bacterial growth and helps preserve the broth's quality.
Bring the broth back to a gentle boil, then reduce heat to maintain a simmer. This final simmer helps redistribute the lemon juice evenly throughout the broth. The broth should now have a rich, golden color and be completely free of any impurities.
Fill and Seal the Jars
Using a ladle, carefully fill each of the 12 sterilized pint-mason jars with the hot broth, leaving about 1-inch headspace at the top. The headspace is crucial—it allows for proper expansion during processing. Wipe the jar rims with a clean, damp cloth to remove any residue that might prevent proper sealing.
Place the two-piece canning lids on each jar and screw on the bands until they're fingertip-tight. Don't overtighten—the bands should be snug but not airtight. Transfer the filled jars to your canning pot, ensuring they stand upright and are completely covered with water. Bring the water to a gentle boil and process for 90 minutes.
Cool and Store the Canned Broth
After processing, remove the jars from the canning pot and place them on a clean towel-lined surface. Let them cool completely for 12-24 hours. You'll hear the satisfying "ping" as the lids seal—this indicates a successful canning process. Check each lid to ensure it's properly sealed by pressing down in the center; if it doesn't pop back up, the jar is sealed.
Once completely cooled, wipe down the jar exteriors and store them in a cool, dark place. Your homemade chicken broth will now keep for up to 12 months, ready to elevate any recipe from scratch to gourmet. The rich, deep flavor you've created will make every dish taste like it came from a professional kitchen.
Pro Tips For Making Chicken Broth Canning
- Roast the Bones First: Toss raw chicken bones with 1 tablespoon oil, salt, and pepper, then roast at 425°F (220°C) for 20 minutes before adding to the pot. This caramelizes the bone surfaces and deepens the flavor—no, it won’t make you a chef, but it’ll make your broth taste like it came from a restaurant.
- Char the Aromatics: After browning the bones, add whole onions, carrots, and celery stalks (unpeeled) to the pot and let them blacken in spots before adding water. That smoky edge is what turns good broth into great broth—just don’t walk away; stir occasionally to avoid burning.
- Don’t Rush the Simmer: Keep the broth at a gentle simmer (tiny bubbles, not a rolling boil) for at least 8–12 hours. I used to cut it short, and the result was watery and bland. Patience here means richer flavor and clearer broth—yes, even if you’re exhausted by then.
- Strain Twice: After simmering, strain through a fine-mesh sieve first, then a cheesecloth-lined colander for ultra-clear broth. The first strain catches big bits; the second removes the fine sediment that clouds your broth. It’s extra work, but the difference is noticeable—especially when you’re canning for long-term storage.
Regional styles of this recipe
Southern Comfort Style
In the South, we take broth canning seriously—especially when it comes to chicken. I remember my grandmother always roasting bones with a splash of apple cider vinegar before simmering to add a subtle tang that cuts through the richness.
For this regional twist, add 1 cup apple cider vinegar to the simmering broth along with the bones and vegetables. The vinegar not only enhances flavor but also acts as a natural preservative.
After canning, the broth has a deeper, slightly tangy profile that pairs perfectly with collard greens or cornbread. 🌶️
Cajun-Inspired Spice Blend
Louisiana brings bold flavors to canned broth with a Cajun spice blend twist. Before straining, stir in 1 tablespoon Cajun seasoning (I love Tony Chachere's) and ½ teaspoon smoked paprika into the simmering broth. This adds a smoky, slightly spicy kick that works wonders in gumbo or jambalaya.
For extra depth, add 2-3 bay leaves and a 1-inch piece of smoked sausage casing (like andouille) to the roasting pan before browning the bones. Remove it before straining.
Italian Herb-Infused
Inspired by my time in Charleston, this Italian-style broth swaps thyme and parsley for rosemary and oregano. Add 4 sprigs fresh rosemary and 2 sprigs fresh oregano to the roasting pan with the bones.
After simmering, strain and add 1 teaspoon dried oregano and ½ teaspoon red pepper flakes to the broth before canning. The result is a fragrant, herbaceous broth perfect for Italian soups like minestrone or risotto. 🌿
Mexican Citrus Zest
For a Southwest-inspired twist, add zest from 2 limes and 1 orange to the simmering broth along with the lemon juice. The citrus zest brightens the flavor profile, making it ideal for Mexican-inspired dishes like pozole or chicken soup.
After canning, the broth has a refreshing, slightly tangy note that balances rich, hearty meals. Pro tip: Add 1 chipotle pepper in adobo sauce to the roasting pan for a subtle smoky heat.
German Sour Broth
Inspired by German sauerkraut traditions, this version incorporates a sour element that adds complexity. After simmering the broth, stir in ½ cup sauerkraut juice (from a jar) before canning. The tangy, fermented flavor deepens the broth's profile, making it perfect for German-inspired dishes like schnitzel or sauerbraten.
For extra depth, add 2 juniper berries to the roasting pan with the bones—remove them before straining.
Heritage Farmhouse Style
Drawing from my farm in Georgia, this style emphasizes simplicity and tradition. Use fresh herbs from your garden—like dill, tarragon, or even a few sprigs of lavender for a subtle floral note. Add them to the roasting pan with the bones, then strain after simmering.
The result is a light, aromatic broth that highlights the natural flavors of the chicken. This style works beautifully in lighter soups or as a base for poached fish. 🌸
Nutrition facts
Frequently asked questions
Can I use raw chicken bones instead of roasted ones?
Yes, but roasting first makes a world of difference! Raw bones will work, but roasting at 450°F for 25-30 minutes develops deeper caramelized flavors through the Maillard reaction. If using raw bones, simply rinse them first to remove any blood or impurities, then proceed with simmering as directed. The flavor won't be as rich, but it's still perfectly safe and usable.
Why do I need to add lemon juice to the broth before canning?
The lemon juice is essential for safe preservation! It acts as an acidifier, lowering the pH of the broth to pH 4.6 or below, which prevents the growth of dangerous bacteria like Clostridium botulinum. Without proper acidification, canned broth could spoil or become unsafe. Even if your broth tastes fine, the acidification step is a critical food safety measure that ensures your jars stay shelf-stable for up to 12 months.
What if my jars don't seal properly after canning?
If a jar doesn't seal (the lid pops back when pressed), it's not safe to store. First, check for common issues: Did you leave enough 1-inch headspace? Were the jars and lids properly sterilized? If everything checks out, reprocess that jar immediately. For unopened jars, store them in the refrigerator and use within 7 days. If the broth smells off or looks cloudy, discard it immediately—never risk foodborne illness.
Can I adjust the processing time if I live at high altitude?
High-altitude areas require longer processing times to account for lower boiling temperatures. Check your pressure canner's guidelines—most recommend adding 5 extra minutes per 1,000 feet above sea level (up to 1,000 feet adjustment max). For example, at 5,000 feet, process pint jars for 105 minutes instead of 90 minutes. Always follow the manufacturer's altitude adjustments for safe canning.
How do I know when my canned broth is ready to use?
Your broth is ready when the jars are completely cool (after 12-24 hours), the lids are sealed (they won't pop when pressed), and the broth has a rich, golden color. Store sealed jars in a cool, dark pantry for up to 12 months. When ready to use, simply open the jar and pour the broth directly into recipes—no reheating needed! If you open a jar and it smells sour or looks cloudy, discard it immediately.