Simple Canning Chicken Broth Recipes

Alright, folks. So, this Simple Canning Chicken Broth recipe is exactly what it sounds like – something so straightforward you’ll wish you discovered it sooner. Imagine that magical elixir that turns even the most blah Monday dinners into something kinda special. Plus, there’s something about canning your own broth that feels a little bit like magic… or like you can survive the apocalypse with a spoonful of this stuff.

Picture this – I whip this up on a lazy Sunday afternoon, and before you know it, everyone in the house is lured to the kitchen by that comforting aroma. My husband always jokes that our place turns into a speakeasy, the secret password is just a whiff of homemade broth. Despite not having the soul of a chef, somehow this recipe became a mainstay in our culinary adventures. Also, you should see the dogs go nuts when they smell it; I swear they’re plotting to steal a jar.

Why You’ll Love This Simple Canning Chicken Broth Recipes

– There’s something about the smell that makes the whole house feel like a cozy hug.
– You can brag about being a canning wizard. Your friends will think you’ve leveled up.
– Seriously, once you’ve tasted the homemade stuff, you’ll side-eye those store-bought cartons forever.

How to Make It

Alright, chatty friend to chatty friend, here’s how you do it: Toss a whole mess of leftover chicken bones and veggie scraps (like, anything that isn’t gross) into a pot. Fill that baby up with water and let it think it’s a jacuzzi party with a dash of salt. Bring it to a boil, friends, then dance it down to a simmer and let it do its thing. I usually walk away and try to solve world peace or fold laundry or something. After a couple of hours, strain this liquid gold into jars. High five yourself. You’re officially a kitchen wizard.

Ingredient Notes

– Chicken bones: These little guys are the MVPs. Keep every last one. Got some wings? Throw them in there too.
– Vegetables: Carrots, celery, onions… the Holy Trinity. But really, go wild with what’s in your fridge. Once used half an eggplant, not that bad.
– Salt & Pepper: You can never have too little. Trust your taste buds; they’re smart. Except that one time I dumped the whole salt shaker in there… whoops.

Recipe Steps:

1. Gather all chicken bones and veggie scrap goodness into a big ol’ stock pot.
2. Fill it up with water – not to the brim unless you like overflowing soups.
3. Bring to a rolling boil, then lower to a nice, chill simmer.
4. Let simmer for a few hours until it starts looking and smelling heavenly.
5. Strain the liquid into jars and let them cool down before sealing.
6. Store, bask in your genius, and use liberally.

What to Serve It With

Tips & Mistakes

You’re gonna want to season as you go – taste it middle, late, and after the canning. Do not eyeball salt in the darkness. I’ve been there. Leftovers of this broth? Splash it into everything. Or sip it straight from the jar. No judgment here.

Storage Tips

Okay, this sucker should be stored where it’s dark and cool. My pantry is its forever home. If someone heats it at 2 AM for a midnight snack, I won’t stop them. Also, cold broth as breakfast? It’s a vibe, trust me.

Variations and Substitutions

Didn’t have carrots or used dried herbs instead of fresh ones? Little touches don’t ruin the magic. Once I had zero celery, and I was like, “Hello, parsnips!” Sugar in place of salt – surprisingly a no-go, discover that one the hard way.

Frequently Asked Questions

Simple Canning Chicken Broth Recipes

This hearty and flavorful chicken broth recipe is perfect for canning and storing for later use in soups, stews, and more.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 lb whole chicken
• ▢ 3 cup carrots, chopped
• ▢ 2 cup celery stalks, chopped
• ▢ 1.5 oz onion, quartered
• ▢ 5 cloves garlic crushed
• ▢ 2 tsp black peppercorns
• ▢ 3 bay leaves bay leaves
• ▢ 12 cup water

Instructions

Preparation Steps

• Place the whole chicken in a large stockpot and cover with 12 cups of water.
• Add chopped carrots, celery, quartered onion, garlic cloves, peppercorns, and bay leaves to the pot.
• Bring the mixture to a boil over high heat. Reduce heat and simmer gently for 2 hours.
• Skim off any foam or impurities that rise to the surface occasionally during cooking.
• Remove the chicken and vegetables from the broth using a slotted spoon.
• Strain the broth through a fine-mesh sieve into clean jars for canning.
• Process jars in a pressure canner according to your equipment’s guidelines for poultry broth.

Notes

Store canned broth in a cool, dark place and use within 1 year for best quality.