Canning Chicken Broth

In this post I’m sharing my exact steps for canning chicken broth.

The process I use can end up taking a few days, but it’s BABY STEPS each day. And, you’re getting more than just broth from my process, so follow along!

Okay, so I like using a whole chicken for my broth. So not only do I end up with delicious broth but I also have a bunch of chicken meat for an easy meal prep!

So first things first, get a whole chicken. Then you can either put it in the crockpot on low with some spices, veggie scraps and covered in water all day long OR boil in a pot on your stove for an hour or two until the chicken is cooked through.

Once the chicken is cooked through, remove it from your pot and pick all the meat off and set aside for lunch or dinner.

Now we’re going to place the bones, and other scraps back into the water/broth. If I’m using a crockpot I let this continue cooking on low overnight. If you’re using the pot method, then let it simmer for the rest of the day.

TIP: Add a splash of apple cider vinegar to your pot to help extract all the nutrients from the bones.

For my chicken broth, there’s really no set time for how long this needs to cook. The longer the better, sure. But this process is so simple, you can seriously make it work around your schedule.

Now, if you’re planning to can your chicken broth then you do need to let it cool for a long period of time so that the fat will solidify at the top. You will then scoop the fat solids off the top before beginning you canning process that way the fat/grease will not affect your seal.

Now it’s time to can! In order to properly can chicken broth, you will need to use a pressure canner since chicken broth is a low acid food.

On the day you’re ready to can the chicken broth, you will need to get the broth hot on the stove. We’re going to ladle the hot broth into our hot jars leaving 1 inch headspace. Process quarts for 25 minutes and pints for 20 minutes at 10 PSI (weighted gauge), adjusted for altitude.