Sauces & Condiments
Canning chicken stock recipe transforms simple kitchen scraps into a pantry staple that delivers restaurant-quality depth to soups, stews, and braises for months. The process is straightforward—simmer bones, vegetables, and herbs until the liquid reduces to a rich, golden broth, then carefully preserve it in sterilized jars.
I developed this method after realizing how much better homemade stock tastes compared to store-bought, especially when properly canned for long-term use.
What makes this recipe special is its foolproof technique for achieving maximum flavor while ensuring safety for shelf-stable storage. You'll use a combination of chicken bones, aromatic vegetables, and herbs to create a base that builds flavor as it simmers.
The key steps—proper sterilization, correct jar filling, and pressure canning—ensure your stock stays fresh and safe for up to a year, ready to elevate any dish with minimal effort.
By the end, you'll have jars of deeply flavorful chicken stock that rival professional-quality versions, with a rich, gelatinous texture perfect for braising or deglazing pans. The process may seem involved at first, but once you master it, you'll never buy store-bought stock again.
This recipe scales easily, so you can make as much as you need for your pantry or even as gifts for fellow home cooks.
The beauty of canned chicken stock lies in its versatility—use it as a base for soups, a flavor enhancer for rice dishes, or a quick broth for pasta.
With proper storage, each jar becomes a time-saving resource that keeps your kitchen stocked with homemade goodness. Let’s get started on creating your own long-lasting pantry essential.
Ingredients for canning chicken stock
Simple scraps turn into restaurant-quality stock that keeps for months in sterilized jars.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted for deeper flavor |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed for maximum flavor |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems included for stock |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems included for infusion |
| Bay Leaves 🍃 | 4 whole | Dried or fresh preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | For seasoning during simmer |
| White Vinegar 🍶 | 2 tbsp | Brightens color, prevents cloudiness |
| Pint Mason Jars 🍶 | 8 whole | With two-piece lids for canning |
The bones are the foundation—chicken backs or necks give the richest flavor, but any clean bones work. Costco often sells chicken necks in bulk, or check the butcher section for scraps. Fresh herbs like thyme and parsley add complexity, but dried works at half the amount. For the best color, keep the onion skins on. If you're using raw bones, roast them at 400°F for 20 minutes first to deepen the flavor. The vinegar is key—it helps preserve color and prevents cloudiness in the final stock.
No fresh herbs? Dried thyme and parsley at half the amount will work, though fresh is always better. Short on carrots or celery? Fennel or leeks add a nice twist. Using beef bones instead? Add a pinch of black pepper to complement the meatier flavor. For larger batches, double everything—just make sure your pressure canner can handle the volume. The mason jars should be new or well-cleaned to prevent spoilage, and always use the two-piece lids designed for canning.
Stock keeps for up to a year when canned properly. Store jars in a cool, dark place like a pantry. Once opened, refrigerate and use within 5 days. The richest flavor develops after 24 hours of simmering, so don’t rush it. For gifting, wrap the jars in twine with a handwritten label—homemade stock makes the best present. If you end up with extra bones or veggies, freeze them for future batches.
Why You'll Love This Recipe
- Zero-Waste Magic: I swear by this recipe for turning scraps into gold. Those chicken bones you’d normally toss? They become the backbone of something rich and savory—no guilt, just flavor.
- Garlic-Kissed Depth: The slow simmer with garlic and onions? It’s what turns good stock into ridiculously good stock. That caramelized onion crunch and garlic punch make every sip worth the wait.
- Pantry Staple Savior: Freeze a jar for when you’re scrambling to make soup, risotto, or even a weeknight pasta. Honestly, I’ve pulled this out more times than I can count—it’s my secret weapon for quick, hearty meals.
- Budget Booster: A single batch stretches across meals, and you’re using parts of the chicken most people ignore. Between us, this is how I stretch grocery money without sacrificing taste—every time.
Step-by-step instructions for canning chicken stock
Here's how to transform simple ingredients into rich, flavorful stock that lasts for months.
Prepare the Chicken Bones and Vegetables
Start by placing the 4 lb chicken bones in a large stockpot. If using raw bones, you'll get a lighter stock, but roasted bones add deeper flavor. I like to roast them at 400°F for 20 minutes until golden brown, then add them to the pot. This step develops rich, caramelized flavors that infuse into your stock.
Add the quartered 1 whole yellow onion (skin on for color), the scrubbed and chunked 4 whole carrots, and the trimmed 4 whole celery stalks. These vegetables form the aromatic base of your stock. The onion skin will give your stock a beautiful golden hue, while the carrots and celery add natural sweetness and body. Don't peel the vegetables - the skins contain flavor and nutrients.
Add Aromatics and Simmer for Deep Flavor
Add the 8 smashed garlic cloves, 1 bunch fresh parsley stems, 4 whole fresh thyme sprigs, and 4 whole bay leaves to the pot. The parsley stems and thyme sprigs (including stems) release more flavor than just the leaves. Give everything a quick stir to distribute the ingredients evenly.
Pour in enough cold water to cover the ingredients by about 2 inches. This ensures all the bones and vegetables are submerged. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. You want to see small bubbles breaking the surface but not a rolling boil. Skim off any foam or impurities that rise to the top during the first 15-20 minutes of simmering. This step removes impurities and helps create a clear stock.
Season and Simmer for 8-10 Hours
Add the 1.5 tbsp kosher salt and 2 tbsp white vinegar to the pot. The vinegar brightens the color and helps prevent cloudiness in the finished stock. Here's the thing - you need patience for this step. Simmer the stock uncovered for 8-10 hours. This long cooking time extracts maximum flavor from the bones and vegetables. I usually start this process in the morning so I can can the stock later in the day.
After 4 hours, check the water level and add boiling water if needed to maintain the 2-inch coverage. The stock should reduce slightly as it simmers, becoming more concentrated. You'll know it's ready when you can easily lift a chicken bone from the pot - it should move freely with no resistance. This indicates the collagen has broken down and infused into the stock, creating that rich, gelatinous quality.
Strain and Prepare for Canning
Remove the stockpot from heat and let it sit for 10 minutes to allow any settled particles to sink to the bottom. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and strain the stock into a large bowl or clean pot. This step removes all the solids, leaving you with a smooth, clear broth. Discard the solids in the strainer - they've given everything they can to your stock.
Let the stock cool to room temperature before proceeding. This cooling step is crucial for safe canning. Once cooled, you'll have about 8-10 cups of stock, which is perfect for filling the 8 whole pint mason jars. The stock should be completely clear with a rich golden color from the onion skins. If it's cloudy, you can strain it again through cheesecloth for a crystal-clear result.
Can the Chicken Stock Properly
Fill each of the 8 whole pint mason jars with the cooled chicken stock, leaving about 1-inch headspace at the top. This space allows for expansion during processing. Use a funnel to prevent spills and wipe the jar rims with a clean, damp cloth to ensure good seals. Place the lids on the jars but don't screw the bands on tightly yet.
Process the jars in a boiling water bath for 90 minutes for pint jars. This sterilization step kills any bacteria and creates a vacuum seal. I use a large pot with a rack to hold the jars upright. Once the water reaches a full rolling boil, lower the jars in gently. After processing, remove the jars and let them cool completely on a towel. You'll hear the satisfying "ping" as the lids seal. Once cooled, check that the lids have sealed properly by pressing down on the center - it shouldn't pop back up.
Pro Tips For Making Canning Chicken Stock
- ROAST THE BONES FIRST: I used to skip this step and wondered why my stock always tasted like it needed more depth. Roast the chicken bones at 425°F for 20-30 minutes until they’re deep golden—this caramelizes the proteins and unlocks way more flavor. Just toss them on a baking sheet with a pinch of salt and let the oven do the work.
- CHOP VEGETABLES SMALL AND UNIFORM: Big onion chunks or thick celery stalks mean uneven cooking and wasted time. Dice the onion into ½-inch pieces and cut carrots and celery into ¼-inch slices—this ensures everything softens at the same rate and infuses the stock evenly. (Yes, even if it looks like you’re making soup.)
- SKIP THE BOIL: I learned this the hard way—boiling stock too hard turns it cloudy and bitter. Keep it at a gentle simmer, where tiny bubbles break the surface but don’t roll over. If you’re using a pressure canner, maintain a steady 15 psi (or 10 psi for dial-gauge models) to avoid scorching.
- USE A LONG SIMMER TIME: Rushing the simmering is the fastest way to a weak stock. For canning, aim for at least 2 hours before canning (or 6-8 hours for raw-packed stock). The longer the bones and veggies break down, the richer the flavor—this isn’t the time to multitask.
Essential equipment for perfect results
Pressure Canner Essentials
A pressure canner is non-negotiable for safe, long-term canning of chicken stock. I recommend the All-American 921 Pressure Canner—it’s durable, easy to use, and handles pint jars perfectly. For beginners, the Presto 23-Quart Pressure Canner is a budget-friendly alternative.
Both models have built-in pressure gauges and dials to monitor processing times accurately. Never use a regular pot or slow cooker—these can’t reach the 240°F needed to kill bacteria safely. 🌡️
Mason Jar Selection
Use Ball or Kerr brand mason jars with two-piece lids designed for canning. Pint jars are ideal for stock, as they’re easier to handle and store. Avoid reused jars—even if they’ve sealed before, they may have microscopic cracks.
Check for nicks or chips in the glass, which can compromise the seal. I stock up on jars during sales at Amazon or Walmart—they’re a one-time investment that pays off for years. Always use new lids; old lids won’t seal properly, even if they’ve been used once. 🍶
Thermometer for Accuracy
A canning thermometer is your best friend for monitoring water temperature during processing. The Thermoworks Thermapen is my go-to—it’s precise, fast, and easy to read. Place it in the canner water to ensure it reaches 212°F (for boiling water bath) or 240°F (for pressure canning).
Without one, you risk underprocessing, which can lead to spoilage. I keep mine clipped to the side of my canner for quick checks. ⚡
Headspace Tool
Use a headspace tool (or a ruler) to measure the 1-inch gap between the stock and the jar lid. This space allows for expansion during processing. The Ball Headspace Tool is affordable and fits perfectly in pint jars.
Without proper headspace, jars may burst or fail to seal. I also keep a fine-mesh strainer handy for skimming impurities during stock preparation—it’s a small tool that makes a big difference in clarity. 💡
Lid Warmer or Towel
Place hot lids on warm jars to prevent thermal shock, which can cause cracks. I use a lid warmer tray (available from Ball Canning) or simply set lids on a clean kitchen towel near the simmering stockpot.
This step ensures a better seal and saves you from wasted jars. Pro tip: Keep a spray bottle of hot water nearby to rewet jar rims if they dry out before sealing. 🔥 Store sealed jars in a cool, dark pantry away from heat sources. A wire shelf organizer keeps jars accessible and prevents stacking damage. Label each jar with the date using a permanent marker—stock lasts up to 1 year when properly canned. For gifting, wrap jars in kraft paper and tie with twine for a rustic touch. I also recommend keeping a few extra lids on hand—sometimes seals fail, and having spares means you’re not stuck with an unsealed jar. ✨Storage Solutions
Nutrition facts
Frequently asked questions
Why does my homemade chicken stock turn cloudy after canning?
Cloudiness often happens when stock cools too quickly or isn't strained properly. Always strain through cheesecloth for crystal clarity, and let stock cool slowly at room temperature before canning. The 2 tbsp white vinegar in the recipe helps prevent cloudiness by stabilizing the liquid. If it's already cloudy, it's still safe to eat—just not as visually appealing.
Can I use chicken breasts instead of bones for canning stock?
No, chicken breasts won't work for canning stock—they lack collagen and gelatin needed for rich texture. Bones are essential for that restaurant-quality depth. If you're short on bones, use chicken feet or wings (they're packed with flavor and gelatin), or add a 1 tbsp chicken bouillon powder per quart to boost umami.
How do I know if my canned chicken stock has spoiled?
Check for these red flags: foul odor (like rotten eggs or sour milk), mold growth, or bulging jar lids. If the lid pops when pressed, discard it immediately. Spoiled stock may also have a slimy texture. When in doubt, throw it out—foodborne illness from improperly canned stock is rare but serious. Always store jars in a cool, dark place to prevent spoilage.
Can I mix different meats (like beef or pork) with chicken stock?
For a beef-chicken blend, use equal parts chicken and beef bones (like marrow or knuckle bones). For pork, add pork trotter or neck bones—they're gelatin-rich. Just adjust seasonings: beef benefits from black pepper, while pork pairs well with juniper berries. Keep the ratio balanced (e.g., 50% chicken, 50% beef) to avoid overpowering flavors.
What's the quickest way to use up leftover chicken bones before canning?
Roast them at 400°F for 20 minutes to deepen flavor, then freeze in a sealed bag for up to 3 months. When ready to can, thaw overnight in the fridge and proceed with the recipe. For immediate use, simmer bones with veggies for 4-6 hours (instead of 8-10) to make fresh stock. Freezing preserves flavor better than refrigerating.