How do you can
chicken broth?
Hey friend! I'm so glad you stopped by. I have a little secret to share with you—my go-to chicken bone broth recipe. This isn’t just any broth; it’s a rich, hearty, and incredibly flavorful chicken broth made with both meat and bones. It's packed with nourishing goodness and infused with simple dried herbs and spices. Every time I make it, it fills my home with warmth and comfort, and I just know it’ll do the same for you. Plus, it’s fantastic for your health, especially when you’re feeling under the weather. Let’s dive in together and whip up this delicious, soul-soothing chicken bone broth.
Trust me, you're going to love it!
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Ingredients:
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You will Need
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Jar Lifter (Canning Set)
Ingredients for Broth:
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2 whole chickens (medium to small-sized, with meat and bones)
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4 large carrots, peeled and chopped
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4 celery stalks, chopped
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2 large onions, peeled and quartered
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8 cloves garlic, peeled and smashed
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2-3 tablespoons apple cider vinegar
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2 teaspoons black peppercorns
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2 teaspoons dried thyme
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2 teaspoons dried parsley
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1 teaspoon dried rosemary
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2-4 teaspoons salt (to taste)
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20-24 cups water (enough to cover the chickens and vegetables)
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Canning Recipes
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Prepare the Chickens:
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Rinse the whole chickens and place them in a large stockpot.
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Add the Vegetables and Aromatics:
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Add the chopped carrots, celery, onions, and garlic to the pot.
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Add the bay leaves, black peppercorns, dried thyme, dried parsley, and dried rosemary to the pot.
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Add Apple Cider Vinegar and Water:
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Add the apple cider vinegar to the pot.
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Pour enough cold water into the pot to cover the chickens and vegetables, about 20-24 cups.
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Bring to a Boil and Simmer:
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Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer. Skim off any foam or impurities that rise to the surface.
Cook Slowly:
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Allow the broth to simmer gently for at least 4-6 hours. For a richer broth, simmer for up to 12-24 hours.
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Strain the Broth:
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After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.
Prepare for Canning:
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Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep them hot until ready to use.
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Ladle the hot broth into the sterilized jars, leaving a 1-inch headspace at the top.
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Wipe the rims of the jars with a clean, damp cloth to remove any residue.
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Place the lids on the jars and screw on the rings until fingertip tight.
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Pressure Canning:
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Place the filled jars in a pressure canner. Add the appropriate amount of water to the canner according to the manufacturer's instructions.
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Lock the lid in place and bring the canner to pressure. Process the jars at 10 PSI (pounds per square inch) for 25 minutes for pint jars or 35 minutes for quart jars (adjust for altitude if necessary).
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Allow the pressure canner to depressurize naturally. Once the pressure has dropped to zero, carefully remove the jars and place them on a towel or cooling rack.
Cool and Store:
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Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid. If the lid doesn't pop up, it's sealed properly.
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Label the jars with the date and store them in a cool, dark place. The canned broth can be stored for up to a year.
Enjoy your canned chicken bone broth! It’s perfect for soups, stews,
or just sipping for a nutritious boost.
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Quality Ingredients:
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Start with high-quality, fresh ingredients for the best flavor. Use a mix of chicken bones, vegetables, and seasonings.
Use a Pressure Canner:
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When canning low-acid foods like chicken broth, use a pressure canner. This ensures that the broth reaches the necessary temperature for safe preservation.
Follow Guidelines:
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Adhere to approved canning guidelines and processing times. These guidelines are designed to ensure the safety and longevity of your canned goods.
Proper Headspace:
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Leave the recommended headspace in the jars. This allows for expansion during processing and helps create a proper seal.
Sterilize Jars:
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Thoroughly clean and sterilize your canning jars before use. This prevents contamination and helps maintain the quality of the broth.
Hot Pack Method:
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Use the hot pack method, where you fill jars with hot broth. This minimizes the temperature difference between the hot broth and the hot jars, reducing the risk of jar breakage.
Wipe Jar Rims:
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Before placing lids on jars, wipe the rims with a clean, damp cloth. This ensures a clean surface for proper sealing.
Check Seal Quality:
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After processing, check the seals by pressing down on the center of the lids. A sealed lid should not pop back. Any unsealed jars should be refrigerated and used promptly.
Label Jars Clearly:
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Label each jar with the date and contents. This helps you keep track of freshness and ensures you use the oldest broth first.
Storage Conditions:
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Store the canned broth in a cool, dark place. Avoid temperature fluctuations, as this can affect the quality and safety of the canned goods.
Test Your Pressure Canner:
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Regularly check the gauge of your pressure canner for accuracy. Follow the manufacturer's recommendations for calibration.
Experiment with Flavors:
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Don't hesitate to experiment with herbs and spices to customize the flavor of your chicken broth. Just ensure that any additions are safe for canning.
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Chicken Broth:
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Typically made by simmering chicken meat and bones with vegetables and seasonings. It tends to be lighter in flavor.
Chicken Stock:
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Made by simmering chicken bones (sometimes with a small amount of meat still attached) along with vegetables and seasonings. It tends to be richer and more concentrated.
Flavor:
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Chicken Broth: Has a milder flavor and is often used as a base for various soups, stews, and sauces.
Chicken Stock:
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Has a more pronounced, robust flavor due to the extended cooking time and the presence of bones. It's often used as a foundation for sauces and gravies.
Chicken Broth:
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Tends to be clearer and lighter in color.
Chicken Stock:
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Can be darker and has a deeper color due to the prolonged simmering of bones.
Chicken Broth:
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Generally lighter and thinner.
Chicken Stock:
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Tends to have a slightly thicker consistency due to the gelatin released from simmering bones.
Chicken Broth:
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Used as a base for a variety of dishes and is commonly sipped on its own.
Chicken Stock:
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Often used as a foundation for sauces, gravies, and dishes where a richer flavor is desired.