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Chicken Broth Recipe for Canning

This homemade chicken broth recipe couldn’t be simpler. It’s incredibly healthy, easy to make, frugal and full of home-grown goodness! What could be better?!

It is the best beginner homesteader recipe.

Plus, canning it is very quick and easy!

herbs and vegetables in water

How to Make chicken broth recipe

Because we eat grass-fed heritage chickens, their meat can be a little tough unless we cook it in a slow cooker. About once a week I’ll cook a whole chicken in the slow cooker, pick the meat off, leave the bones in, and add vegetable scraps and herbs and fill it up with water.

I keep a large ziploc bag in my freezer whose sole purpose is to keep cooking throw-aways for use in my broth recipe.

End bits of carrots, celery, onions, un-used garlic cloves, mushroom tips, just about everything.

Put it all in the crockpot, cover with water, and let it cook on low for 24-48 hours.

This pulls all the nutrients and goodies out from the leftover foods, so you are sure you’re getting every last bit of goodness before throwing it away.

Once I strain out the bones and solid bits, I’ll put the crockpot in the fridge for an hour or two.

This helps chill the fat, which makes a white sheet on top of the broth. I usually remove this with a spoon, but that’s completely optional!

chicken and vegetables in a pot to make broth

How to can chicken broth

Once that’s done, I’ll boil my canning jars and lids in a large pot of water to sterilize them, and bring my chicken broth to a boil in another pot.

After the jars have been simmering for a bit, I remove them carefully (I’m clumsy and routinely stick my fingers in the boiling water) and set them on a kitchen towel, making sure not to touch anything to the insides of the jars or the lids.

I’ll then pour my broth into the canning jars, wipe the rims, and fasten the lids and rings. Pressure can these following the directions on your pressure canner:

  • pints – process for 20 minutes,
  • quarts – process for 25 minutes

After that, I’ll remove them and leave them on the counter until I hear that beautiful *ping!* sound.

If you’re more of a visual learner, or are still unsure about pressure canning, check out my friend Melissa’s awesome course on Canning with Confidence!

Feel free to experiment! Use pig bones or cow bones too. Talk to your local butcher about buying just the bones. You can also make this recipe with the bones alone, if you haven’t stockpiled veggie throw-away’s.

Or use only vegetable scraps if you don’t have any good bones!

For more canning recipes check out my posts below:

How to Can Tomatoes - Crushed
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sauerkraut recipe for canning
Small Batch Sauerkraut Recipe for Canning
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Dave

Wednesday 21st of October 2015

Lauren, saving scraps for stock is an old restaurant tip. When I cooked at a 4 star/4 diamond spa we used to save all veg scraps and at twice a week we made huge pots of veg stock, chicken stock, and beef stock for demi-glace.

I still do this with all veg scraps and every couple of weeks make a batch of stock for freezing. My beef stock recipe is adapted from the stock we made at the Culinary Institute of America when I was a student there. http://bit.ly/1hfN85H

Keep cooking and keep the dream of your own homestead!

Lauren Dibble

Wednesday 21st of October 2015

Dave, that's great! I had no idea restaurants did it, but it makes sense! I'm going to try the recipe you linked this week. Thank you for the comment!