With rising costs and empty grocery shelves, now is the time to preserve pantry staples like chicken broth. Chicken broth is an essential building block to many recipes, especially if you are making soup. Preserve this easy chicken broth canning recipe in your pressure canner, and have beautiful jars on-the-ready all year long.

Easy Chicken Broth Canning Recipe

Yield: Approx. 7 quarts or 14 pints


  • 16 quarts water
  • 1 whole chicken (2 to 4 pounds)
  • 4 yellow onions, peeled and quartered
  • 10 whole garlic cloves, coarsely chopped
  • 1 tablespoon dried thyme
  • 2 teaspoons coarse sea salt (optional)
  • 5 carrots, peeled and chopped in half
  • 4 celery stalks, chopped in half
  • 2-3 bay leaves
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon black peppercorns

Ingredient Tip: While chicken broth is the most common, feel free to substitute a whole turkey, pheasant, or two male Cornish game hens. Have chicken pieces and parts in the freezer? Perfect. You may use 4 large chicken breasts with rib meat, being sure to keep the skin on. After boiling the recipe, you may debone the breasts and use the meat in a meal.


  1. In a 16- to 20-quart stock pot add water, chicken pieces, onions, garlic, thyme, salt, carrots, celery, bay leaves, parsley, oregano and peppercorns. Mix well to distribute ingredients.
  2. Starting on medium heat, bring stock pot to a boil. Increase to medium-high heat and gently boil for 5 minutes, stirring occasionally. Reduce heat and simmer, undisturbed and uncovered, for 1 hour.
  3. Using a slotted spoon, remove meat, vegetables and herbs from stock pot. Meat may be used to make soup or stew, but discard bones, vegetables and herbs. Pour stock through a fine-mesh chinois strainer, or sieve, capturing strained stock in a large, clean stock pot.
  4. Ladle hot strained stock into hot jars leaving 1” head space. Wipe each rim with a warm wash cloth dipped in vinegar.  Place lid and rings on each jar and hand tighten.
  5. Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat.  Let canner vent for 10 minutes Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process quarts for 25 minutes and pints for 20 minutes.

Happy Canning!
Diane, The Canning Diva®

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