Canning Chicken Broth
Canned chicken broth is a healthy middle between bone broth and chicken stock, loaded with chicken bones, vegetables, and enough water to make a nutritious broth, this liquid gold is a staple at our house! It's safe and almost entirely hands-off! Chicken broth canned is the way to go when making it from scratch, simply cook a big batch, store it on the shelf, and pull out as many jars as you need to make soup, rice, or a delicious gravy!
Equipment
- 1 electric pressure canner, (Nesco brand is what I used)
- 1 funnel and jar lifter
Ingredients
Ingredients for Bone Broth:
- 15 pounds chicken bones and scraps of a chicken, (you can use any bone-in cuts like wings or legs)
- 3 gallons filtered water
- 12 Tbsp white distilled vinegar
- 7 carrots, (peeled)
- 5 stalks celery, (cut into thirds)
- 8 bay leaves
- 3 heads garlic, (with or without skins)
- 3 whole onions, (peeled)
- 1 bunch fresh parsley
- 1/4 cup Celtic sea salt
Instructions
Directions:
- Put the chicken bones in a 22-quart roaster. Set the roaster to 400°F and add the water and vinegar. Heat until water comes to a gentle boil (about 1 hour). Skim off any foam from the top.
- Add the remaining ingredients (carrots, celery, bay leaves, garlic, onions, salt, and parsley). Cover the roaster with a lid and bring back to a simmer. Once simmering, set the roaster to 300°F and let it simmer for 12 hours or overnight.
- After 12 hours, strain off the liquid and put the bones and solids into a separate pan or bowl.
- Ladle the hot broth into sterilized* jars leaving a 1-inch headspace.
- Adjust the caps by screwing bands finger tight.
- Place jars into your pressure canner and pressure can quart jars for 1 hour and 30 minutes at 10 pounds pressure, per manual instructions.
- Remove jars and cool for 24 hours before checking lids.
Notes
- Sterilized jars are when you submerge glass jars into boiling water, you can run canning jars through a heavy duty wash in your dish washer or use very hot tap water to thoroughly wash each jar (my method).
- My Nesco electric canner requires 2 quarts of hot water before placing the jars in.
- After processing each batch of chicken broth remove jars and add 1/2 cup of cold water to the insert of the canner, before adding the next batch of jars, this prevents shocking the jars and from cracking.
Nutrition Facts
Canning Chicken Broth
Serving Size
1 quart
Amount per Serving
Calories
43
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.03
g
Sodium
90
mg
4
%
Potassium
252
mg
7
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
6425
IU
129
%
Vitamin C
13
mg
16
%
Calcium
74
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
