Homemade Chicken Broth Canning Recipe: Preserved Flavor for Months

Canning chicken broth transforms simple kitchen scraps into a golden, flavor-packed resource that lasts for months—no freezer space required. 🌟 As someone who grew up in small-town Georgia where pantries were stocked for winters, I know how valuable preserved broth becomes when fresh ingredients are scarce.

The key lies in proper sterilization and pressure canning, which locks in that rich, savory depth while ensuring safety for long-term storage.

This method starts with a foolproof base of chicken bones, vegetables, and herbs simmered until the flavors meld into a deep, aromatic broth. The real magic happens during the canning process, where precise temperature control—either through water bath or pressure canning—preserves both flavor and safety.

I’ve perfected this technique over years of preserving everything from pork to poultry, and it works just as reliably for broth.

What you’ll end up with is restaurant-quality broth that’s always on hand for soups, stews, or risottos—no last-minute store trips needed. The sterilized jars keep for up to a year, and the process itself is simpler than it sounds once you follow the steps.

Let’s get started on preserving that flavor for months ahead.

For those who love customization, you can adjust the broth’s depth with herbs like thyme or bay leaves, or even add a splash of white wine for brightness. The canning method remains the same, ensuring every variation stays safe and shelf-stable. Here’s how to do it right.

Ingredients for chicken broth canning

Six jars of golden broth waiting in your pantry—no freezer needed. Here's what you'll need to preserve that rich flavor for months.

The bones are everything here. Raw or cooked both work—just make sure they're meaty. I always save mine from rotisserie chickens or roasted whole birds. Ball or Kerr jars are my go-to for canning; they're tested for safety. The parsley stems add depth without wilting, and the thyme? Fresh is best, but dried works in a pinch. Grab the organic section at Whole Foods if you want the freshest herbs, but regular grocery store bundles work too. Just skip the wilted ones—they won't infuse properly.

No thyme? Rosemary or sage at half the amount works beautifully. Short on bay leaves? One extra sprig of thyme covers it. The carrots and celery can be swapped for leeks or fennel if you're feeling fancy. For extra brightness, add a splash of white wine to the simmering broth (about 2 tbsp). The salt is non-negotiable—use kosher or sea salt, not table salt. And if you're pressure canning, Ball's canning guide is your best friend for exact times and altitudes.

Sterilize those jars and lids in boiling water for 10 minutes—no cutting corners here. The broth keeps for up to a year in a cool, dark pantry. I label mine with the date so I know what's freshest. Freezing extra portions is fine too—just leave 1-inch headspace in the jars. Pro tip: Use the broth within 6 months for peak flavor, even if it's still safe after a year. The first jar you open will taste like a hug from your grandma's kitchen.

Step-by-step instructions for homemade chicken broth canning

Here's how to transform simple ingredients into rich, shelf-stable broth that tastes fresh.

Preheat your oven to 425°F. Arrange the 4 lb chicken bones on a rimmed baking sheet, spreading them in a single layer. Toss the 1 whole yellow onion (quartered), 4 whole carrots (cut into chunks), 4 whole celery stalks (trimmed and chopped), and 8 cloves garlic cloves (smashed) with the bones. Roast for 30 minutes, stirring once halfway, until everything is deeply browned and fragrant.

This roasting step caramelizes the natural sugars, creating that unmistakable depth of flavor in your broth. You'll know it's ready when the vegetables are golden brown and the bones have developed a rich crust. The aroma alone will make your kitchen smell amazing.

Transfer the roasted bones and vegetables to a large stockpot. Add the 4 whole fresh parsley stems, 4 whole fresh thyme sprigs, 4 whole bay leaves, and 1 tbsp crushed black peppercorns. Pour in the 12 cups water and bring to a boil over high heat. Once boiling, reduce heat to low and skim off any foam that rises to the surface for the first 10 minutes.

After skimming, add the 2 tsp salt and let the broth simmer gently for 3-4 hours, partially covered. You'll see the bones and vegetables gradually break down, releasing their rich flavors. The broth should develop a deep golden color and a rich aroma that fills your kitchen.

Once simmered, strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large clean pot. Discard the solids or compost them. Let the broth cool to room temperature—this is crucial for safe canning. Skim off any remaining fat that rises to the surface while it cools.

Here's the thing—don't rush this cooling step. The broth needs to reach room temperature before canning to prevent jar breakage from temperature shock. You can speed this up by placing the pot in an ice bath if needed, but monitor the temperature carefully.

Ladle the cooled broth into the 6 pint-sized mason jars, filling each to within ½ inch of the rim. Use a funnel if needed to avoid spills. Wipe the jar rims with a clean, damp cloth to remove any residue that could prevent proper sealing.

Place the lids on the jars and screw on the rings fingertip-tight. Don't overtighten—you just need to secure the lids in place. This is where the magic happens: the airtight seal will preserve your broth for months. You'll hear a satisfying "ping" as the jars seal themselves during processing.

Process the sealed jars in a pressure canner according to your altitude guidelines. For most locations, this means 75 minutes at 10 pounds of pressure for pint jars. Start counting processing time after the canner reaches the proper pressure.

After processing, remove the jars and let them cool completely on a towel-lined surface. You'll hear that telltale "pop" as the lids seal. Once cool, check the seals by pressing down on the center of each lid—if it doesn't pop up, your jar is properly sealed. Store the sealed jars in a cool, dark place for up to 1 year.

Flavor customization for these flavors

Herb-Infused Variations

Swap out the standard thyme and bay leaves for fennel seeds and tarragon—just 1 tsp fennel seeds and 2 sprigs tarragon add an anise-like sweetness that pairs perfectly with roasted chicken dishes.

For a Mediterranean twist, include 1 tsp dried oregano and ½ tsp red pepper flakes—the heat lingers beautifully in soups. I’ve even experimented with smoked paprika (½ tsp) for a subtle barbecue note that works wonders in hearty stews. 🌿

Vegetable Boosts

Add leeks or fennel bulbs to the roasting mix—their natural sweetness deepens the broth’s complexity. For a celery-free option, use kohlrabi or turnips in chunks. I once made a batch with roasted mushrooms (about 8 oz sliced) tossed with the bones—the umami punch was incredible.

Just remember, mushrooms release more liquid, so reduce simmering time by 20 minutes to avoid over-extraction. 🍄

Protein Upgrades

For a duck confit broth, replace chicken bones with 2 lb duck bones and add 1 tbsp black peppercorns plus 1 cinnamon stick—the richness is next-level. Turkey bones work too, but add 1 tbsp soy sauce to the simmering broth for depth.