Canning Chicken Broth

In the hustle and bustle of a full-time job and a busy homesteader’s life, the thought of making and canning chicken broth might seem overwhelming. But have no worries, this process can be spread out over a few days!

Join me in this underwhelming yet satisfying journey of crafting rich, flavorful chicken broth that you can enjoy at your own pace.

This post is all about making and canning chicken broth.

Step 1: Boiling the Chicken (Time: 2 hours)

Start by simmering a whole chicken until it’s tender and the meat is falling off the bone. This can easily be done in a pot on the stove. Once done, pick off the meat and refrigerate or freeze it for future use.

Step 2: Prepare in Crockpot (Time: 10 hours)

Pour the flavorful chicken-infused water into your trusty crockpot. Add the chicken bones, any veggie scraps you have in the fridge, salt, pepper, bay leaf, and any optional seasonings you desire. Set it on low and let it simmer for about 10 hours or as long as you want catering to your busy schedule. I let mine simmer overnight during my beauty sleep. Effortless, right?

Step 3: Straining and Refrigerating (Time: 30 minutes)

Once the magic has happened in the crockpot, strain the broth into a pot or large container. Allow it to cool, then refrigerate for roughly 10 hours or until the fat has settled to the top for easy removal.

Step 4: Removing the Fat (Time: 15 minutes)

Gently skim off the fat that has solidified on the surface. This step is crucial to prevent the fat from interfering with the canning process. (The grease can siphon out and ruin your seal). Your broth is now lean, mean, and ready for the next step.

Step 5: Re-boiling and Canning (Time: 1-2 hours)

When you’re ready to can your broth you will need to re-boil it to ensure it’s piping hot before diving into the canning process.

Get your pressure canner and jars ready by doing the following:

- Add 2-3 inches of water in the canner and turn to medium high heat

- Simmer the lids in about an inch of water in a small pot on low

- Make sure your jars are clean and hot by either simmering in a large pot, sanitizing in your dishwasher, or what I do is wash them with soapy water and rinse then place on a baking sheet in a preheated 275 degree oven for 10 minutes.

You’re just making sure your jars are clean and hot.

Once the broth has been reheated and your jars and lids are ready, you can ladle the broth into your jars leaving 1 inch headspace. Then wipe your rims clean (vinegar helps ensure no grease is on the rim) and place lid on the jar and ring fingertip tight. Your jar is now ready to be placed in the canner. Continue this process until all jars are filled properly and placed in the canner.

Process the chicken broth in your pressure canner according to safety guidelines. I canned 6 pints at 10 lbs psi for 20 minutes. Once the time is up turn the heat off and let your canner naturally come down to zero pressure. You can then remove the lid away from your face and let jars sit an additional 5 minutes before removing them to cool overnight. Check lids for seal after 24 hours. The lids should not flex up and down when the center is pressed. If they do you should refrigerate and use within a few days.

Congratulations! In just a few easy steps spread across your busy days, you’ve created a supply of delicious, homemade chicken broth ready to elevate your recipes.

Enjoy the convenience of having this liquid gold on hand, knowing you’ve mastered the art of underwhelming, yet incredibly rewarding, homemade goodness.

Canning chicken broth has never been easier.

Canning Chicken Broth