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How do you can

chicken broth?

Making your own chicken stock or broth is pretty easy. I always make my own.  It saves money and truthfully makes recipes taste amazingly richer. I always try and use chicken broth or stock to replace water in most recipes.  You can make this stock (broth) several ways,  with chicken bones,  a full chicken, or like I normally do with 1 bag of Leaf Chicken leg Quarters. After the broth (Stock) is done, I will then can the chicken separately,  makes perfect shredded chicken.


You Will Need

  • Large Stock Pot

  • Pressure Canner

  • Canning funnel

  • Pint or quart canning jars 

  • New lids and clean rings

  • Jar lifter

1 Stock pot full of water

1 bag Gold Leaf Chicken Leg, Quarters

2 bunches Celery (Stockpot)

1 small Bag carrots (baby carrots are fine, or regular carrots, cut into chunks)

2 Large onions (quartered)

1 normal size back of carrots
4 Basil Leaves

2 TBSP Minced Garlic
10 Peppercorn

1/4 cup Apple Cider Vinegar

Salt to taste: (keep in mind when you use this broth/Stock, your going to add spices to your recipes too,) and you don't want your recipe to end up over salted because of the broth)

Please note: You can use left over bones, Walmart Rotisserie Chicken left over bones, or you can save them up till you have a good bit to make broth with. (put bones in a bag in the freezer and keep adding to them until you have enough for stock/broth.


  • How long should my stock simmer?
    Answer: 4 to 24 hours

  • Can you freeze Chicken Stock? (Broth) Answer: yes you can, stores up to 3 months

  • Can you use different Vegetables in stock (broth)
    Answer: Yes you can, it only enriches the flavor of your chicken stock/broth.

Do you have a question I can help with? Email or Contact me on fb "lovemyinstantpot"

  • Chop Celery, and onion

  • Fill Stock pot with water

  • Add vegetables  and spices

  • Add Chicken and vinegar

  • Boil Broth from 4 to 8 hours (some do it for 24) I don't though and it's still wonderful every time. (I do it 4 to 6 hours)

  • Place stove on high, and let boil, then turn to low and let simmer.  Skim off fast that floats to the top. The more you skim it off the cleaner your broth will be.

  • When it is done, remove all vegetables  and chicken and set aside. 

  • Strain Chicken broth with a fine mesh strainer this one here,  fits right into your canning funnel

  • When finished, place into hot sterilized jars leaving 1/4 inch headspace. Make sure to wipe rims with paper towel and vinegar before putting seals and rims on.

  • Process Pints for 20 minutes, and Quarts for 25 minutes.

  • When it's finished, wait for the pressure to return to 0 and the pressure pin to drop completely, then open your lid. Remove hot jars with a jar lifter (they will be scalding) and set on counter on a thick towel.  Let cool completely. Remove bands off the jars and wipe each rim with vinegar, you can also clean the jars this way. 

  •  Ball canning says they'll keep for at least 18 months. If the seal is not broken, they should be good for years.

You can can the chicken that is left after. (throw away the skins) you can freeze, or can it.  Fill Jars 1 inch from the top with chicken, fill jar to 1 inch from the top with water, wipe rims with vinegar, place seals and rims on (hand tight only) Process quarts 90 minutes, and pints for 75 minutes. (using the same exact process you did with the broth.  

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