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Canning Chicken Stock

Once you can your own chicken stock, you may never buy it from the store again. Canning chicken stock is a pretty easy thing to do after making a whole chicken dinner. If you have an Instant Pot, it will save you hours. Hours in processing!

There are great flavors in chicken stock and when you make it yourself, you can control what vegetables you are using to make the stock.

If you like to store your food, we have several canning recipes you will want to add to fill your pantry.

How Long Does Chicken Stock Last?

If you are pressure canning chicken stock, it can last in your pantry for 6 months. So you don’t need to can a lot at one time. You can freeze your chicken bones until you are ready to make broth and make one batch every 6 months, depending on how much you need.

How Long Does it Take To Make Chicken Stock?

One chicken and the veggies and water takes 45 minutes to process in the Instant Pot. It then takes 20-25 minutes (depending on size of your jars) to process in the pressure canner once they are up to temperature.

Are Bone Broth and Chicken Broth the Same?

Bone broth is much more concentrated flavor that contains more protein. Chicken Broth is more for cooking.

What is The Difference Between Chicken Stock and Chicken Broth?

Chicken stock is made with bones, chicken and veggies and is thicker. Chicken broth is not made with chicken bones and is made with chicken and veggies.

What Size Canning Jars Do You Need?

You can use either quart jars or pint jars to can your chicken stock. Depending on the size of the recipes you make, you can adjust to your needs and how much broth you use when cooking.

Should You Strain Your Chicken Stock?

When I pressure cooked the chicken, I used the mesh strainer in the Instant Pot, so the chicken stock was pretty strained already. I used a finer strainer when pouring into the jars, as I had cooked with coarse pepper and a lot of it was caught in the second strainer.

Do You Use A Pressure Canner to Make Chicken Stock?

Chicken stock is not acidic and should be processed in a pressure canner. Long term storage of chicken stock should be pressure canned or frozen in a freezer bag.

How Long Do You Process Jars?

You will want to process the chicken stock for 20 minutes for pint jars and 25 minutes for quart jars. Make sure the weighted gauge pressure canner is at 10 pounds of pressure before starting the timer.

Can I Make Chicken Stock Without an Instant Pot?

Yes, you can. You would need a large pot, like a Dutch Oven pot. You would follow the same instructions, but instead of processing for 45 minutes, you will boil everything for several hours (4-6 hours). Then strain and follow the instructions to make the stock in the canner.

Print Recipe

5 from 1 vote

How to Make and Can Chicken Stock

Do you eat chicken? You may want to consider canning chicken stock with the left over bones. It's easy, delicious and full of flavor.

Course: Canning

Cuisine: American

Keyword: canning chicken stock, homemade chicken stock

Author: Regina

Equipment

Ingredients

1 bones bones from one cooked chicken
8 cups water to cover bones
1 rough chopped carrot
1 rough chopped celery stick
1 basil leaf

Instructions

Place whole chicken on baking pan an cover in pepper.
Bake at 375-400F until internal temp is 165F.
Remove meat from the bones and make a nice dinner.
Add the strainer insert into the Instant Pot.
Take the bones and place into Instant Pot.
Add carrot, celery and basil.
Cover the bones with water.
Close the Instant Pot.
Pressure cook the chicken for 45 minutes on high pressure, allowing natural release.
Remove the strainer basket (this should take most or all of the bones & veggies, set this to the side (and discard when cooled)
Allow the broth to cool and remove fat from liquid.
You can also use a fat separator cup and remove the fat, and discard fat.
Use a mesh strainer and place chicken stock into jars.
Wipe rims with a clean sterile towel.
Place a seal and hand tighten band on each jar.
Place jars into pressure canner, filling water (same heat temp) 1-2 inches over jars.
Process jars 20 minutes for pints and 25 minutes for quarts at 10 pounds pressure, adjusting to your altitude.
Allow jars to sit in the canner 10 minutes after pressure has released.
Place jars on the counter (with a towel under them).
Cover the jars with a towel to allow them to cool slowly and prevent breakage.
Check to make sure jars seal. Date and label the jars.

Video