Description
A simple guide for making and canning chicken broth at home.
Ingredients
Scale
- 2 whole chickens (about 3–4 lbs each)
- 12 cups water
- 2 onions, quartered
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- Salt to taste
Instructions
- Place chickens in a large pot and cover with water.
- Add onions, carrots, celery, garlic, bay leaves, and peppercorns.
- Bring to a boil, then reduce to a simmer.
- Cook for 2-3 hours, skimming off foam as needed.
- Remove chickens and strain broth through a fine sieve.
- Let broth cool slightly and season with salt.
- Pour hot broth into sterilized jars, leaving 1-inch headspace.
- Seal jars with lids and process in a pressure canner for 25 minutes at 10 lbs pressure.
- Allow jars to cool completely before storing.
Notes
- Ensure jars are sterilized to prevent spoilage.
- Use fresh ingredients for the best flavor.
- Adjust seasoning to your preference.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soups and Broths
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 30 mg
Keywords: canning chicken broth, homemade chicken broth, chicken broth recipes