Sauces & Condiments
Canning chicken stock transforms simple kitchen scraps into a pantry staple that delivers restaurant-quality depth to soups, sauces, and braises for months. The process requires precision—simmering bones for hours to extract collagen, skimming impurities, and mastering canning techniques—but the result is a rich, flavorful base that rivals store-bought versions.
My version uses pressure canning for safety and shelf stability, ensuring every jar maintains its rich umami notes without refrigeration.
What sets this recipe apart is the balance of technique and simplicity: tough chicken bones, aromatic vegetables, and herbs create a complex flavor profile, while proper canning preserves that depth. The key steps—simmering low and slow, skimming foam, and sterilizing jars—are critical for both flavor and food safety.
With just 30 minutes of active prep and 6-8 hours of simmering, you’ll have stock ready for long-term storage that rivals professional-grade products.
Once canned, your stock will stay fresh for up to a year, ready to elevate any dish with a single ladle. The rich, golden liquid reduces beautifully in sauces, adds depth to braises, and transforms simple rice or grains into something extraordinary.
This isn’t just a pantry staple—it’s a time-saving secret weapon for home cooks who want restaurant-quality results without the expense.
Whether you’re stocking your pantry for winter or preparing for meal prep, this method delivers consistent, high-quality stock that’s safer and more flavorful than anything you’ll find on grocery shelves. Let’s get started with the step-by-step process that ensures every jar is perfect.
Ingredients for canning chicken stock
Nine simple ingredients transform scraps into restaurant-quality stock that lasts a year.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 8 lbs | Tough bones preferred for collagen |
| Yellow Onion 🧅 | 3 whole | Cut into quarters for simmering |
| Carrots 🥕 | 4 whole | Scrubbed, cut into large chunks |
| Celery Stalks 🌿 | 6 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed for deeper flavor |
| Fresh Parsley Stems 🌿 | 1 bunch | Tied with twine for easy removal |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems intact for easy removal |
| Bay Leaves 🍃 | 4 whole | Dried, high-quality preferred |
| Salt 🧂 | 2 tbsp | Diamond Crystal kosher salt |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly before adding |
The bones are everything here—chicken backs, necks, and wings work best for collagen. Most butchers set aside these scraps for free or cheap, so call ahead. Costco and local farms often have them too. Look for bones with some meat still clinging—they add richness. If you're using raw bones, roast them first at 425°F for 30 minutes to deepen the flavor. The vegetables? Organic is ideal since you're not peeling, but regular works fine. Fresh herbs like parsley and thyme infuse better than dried, but if you're in a pinch, dried will do at half the quantity.
No fresh thyme? Dried thyme at one-third the amount works in a bind, but fresh is worth hunting down. Parsley stems are non-negotiable—they add a bright, fresh note that dried can't replicate. The bay leaves? California brand is standard, but any quality dried will do. Running low on peppercorns? Crushed black pepper at half the amount is a decent swap. The salt is critical—Diamond Crystal kosher dissolves perfectly, but any kosher salt works. For extra depth, add a 1-inch piece of kombu seaweed (remove before canning).
This stock keeps for up to a year in sealed jars—no refrigeration needed. Store in a cool, dark pantry. Once opened, transfer to the fridge and use within 5-7 days. For best results, label jars with the date. I always make a double batch—one for immediate use, one for canning. The canned stock reduces beautifully in sauces and adds depth to braises without overpowering. Freeze extras in ice cube trays for quick portions.
Why You'll Love This Recipe
- Here’s what sold me: the garlic cloves, smashed and simmered low and slow, infuse the stock with a richness that makes even plain rice taste like a restaurant dish. Honestly, my freezer’s full of this stuff because it’s that good.
- Pantry Magic: I swear by this—no fancy tools, just chicken bones, veggies, and a big pot. The onion, carrots, and celery (that classic "mirepoix") caramelize right into the stock, turning scraps into liquid gold with zero fuss.
- Deep Umami Bomb: Here’s what sold me: the garlic cloves, smashed and simmered low and slow, infuse the stock with a richness that makes even plain rice taste like a restaurant dish. Honestly, my freezer’s full of this stuff because it’s that good.
- Weeknight Workhorse: Between us, this is my secret weapon for busy nights. Use it for soups, grains, or even a quick pan sauce—it’s the flavor backbone I always reach for when I’m too tired to think. (Yes, even on a Tuesday night.)
Step-by-step instructions for canning chicken stock
Here's how to transform simple ingredients into shelf-stable stock that rivals store-bought.
Prepare the Bones and Vegetables
Begin by roasting the 8 lbs chicken bones on a rimmed baking sheet at 425°F for 20-25 minutes until they develop a deep golden brown color. This step caramelizes the proteins and bones, intensifying the stock's flavor. While the bones roast, cut the 3 whole yellow onion into quarters, scrub and cut the 4 whole carrots into large chunks, and slice the 6 whole celery stalks into 2-inch pieces.
Smash the 8 cloves garlic lightly with the flat side of a knife to release their oils without crushing them completely. Tie the 1 bunch fresh parsley stems and 4 whole fresh thyme sprigs together with kitchen twine for easy removal later. Keep the 4 whole bay leaves whole—they'll infuse flavor without needing to be removed.
Simmer the Stock for Maximum Flavor
Transfer the roasted bones to a large stockpot and add enough cold water to cover them by about 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer—you should see small bubbles breaking the surface but no vigorous boiling. Skim off any foam or impurities that rise to the surface during the first 10 minutes of simmering.
Add the prepared vegetables, 2 tbsp salt, and 1 tbsp lightly crushed black peppercorns to the pot. The salt should be added gradually to avoid over-salting the stock. Let the stock simmer uncovered for 4-6 hours, maintaining a gentle simmer. I like to check it periodically—if the liquid level gets too low, add enough hot water to maintain the 2-inch headspace above the ingredients.
Strain and Prepare for Canning
Once the stock has simmered for the full time, remove it from heat and let it sit for 10 minutes to allow any sediment to settle. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel, then carefully pour the stock through it into a large bowl or clean pot. Discard the solids—you'll have about 8-10 cups of rich, flavorful stock.
While the stock cools, prepare your canning jars and lids by washing them in hot, soapy water and rinsing thoroughly. Keep the jars hot until you're ready to fill them. The stock should cool to room temperature before canning—this prevents the jars from cracking due to thermal shock.
Hot-Pack and Process the Stock
Ladle the cooled stock into hot, sterilized pint or quart jars, leaving 1-inch of headspace at the top. Use a magnetic wand or jar lifter to avoid touching the rims of the jars. Wipe the jar rims with a clean, damp cloth to remove any residue that could interfere with sealing.
Place the lids on the jars and screw on the bands until they're fingertip-tight—don't overtighten, or you risk breaking the seals. Place the jars into a canner filled with hot water, ensuring they're fully submerged. Process pint jars for 60 minutes and quart jars for 90 minutes at 10 pounds of pressure (adjust for altitude if necessary). Once the timer goes off, let the jars cool completely before checking the seals.
Pro Tips For Making Canning Chicken Stock
- CHAR THE BONES FIRST: Toss those chicken bones in a dry pot over medium-high heat for 5–7 minutes until they turn golden brown—this caramelizes the proteins and deepens the flavor. I used to skip this, and my stock always tasted pale and weak.
- CUT VEGETABLES SMALL: Dice onions, carrots, and celery into ½-inch pieces so they cook evenly and break down just enough to release flavor without turning to mush. My grandmother called this "the sweet spot"—too big, and they stay tough; too small, and they turn to sludge.
- SKIP THE BOIL: Simmer, don’t boil—keep the stock at a gentle bubble (just small ripples) to avoid cloudiness and bitterness. I learned this the hard way after my first batch turned murky; now I watch the pot like a hawk.
- STRAIN TWICE: Use a fine-mesh strainer first to catch big bits, then a cheesecloth or coffee filter for a silky finish. The extra step takes 2 minutes but makes a real difference when you’re pouring it over mashed potatoes or into a risotto.
Flavor customization for these flavors
Herb Variations
Swap out the thyme and parsley for rosemary and sage—just add 2 sprigs each—for a piney, earthy depth perfect for winter soups. I’ve also used fennel fronds (4 fronds) for a subtle anise note that pairs beautifully with roasted chicken dishes.
For a Mediterranean twist, add ½ tsp dried oregano alongside the bay leaves. Always remove fresh herbs before canning to avoid bitterness. 🌿
Spice Infusions
Add 1 tsp whole coriander seeds or ½ tsp whole allspice berries to the simmering pot for warmth. For a smoky kick, toss in 1 chipotle pepper in adobo sauce (remove before canning).
I’ve also experimented with 1-inch cinnamon stick for a subtle sweetness that works surprisingly well in braised dishes. Just remember: spices intensify during canning, so start with half the amount you’d use in fresh stock. 🌶️
Vegetable Boosts
Boost umami by adding 2 leeks (white and light green parts only) or 1 fennel bulb (halved) to the simmering pot. For a sweeter profile, include 1 apple (peeled, cored, and quartered) or 1 pear (peeled and chopped)—they caramelize beautifully.
I’ve also used 1 cup mushrooms (cremini or shiitake) for extra depth. Remove all vegetables before canning, as they’ll turn mushy during processing. 🥕
Umami Enhancers
Add 1 piece kombu seaweed (4x4 inches) to the simmering pot for a mineral-rich boost—remove it before canning. For a meatier flavor, include 1 chicken foot (cleaned and parboiled) or 2 chicken livers (removed after 30 minutes).
Even 1 tbsp fish sauce (added at the end) can elevate the stock’s complexity. These additions deepen the flavor without altering the canning process. 💡
Sweet-Savory Balance
Add 1 small apple (peeled, cored, and chopped) or ½ cup pear slices for natural sweetness that caramelizes during simmering. For a touch of warmth, include 1 tsp whole star anise or 1 cinnamon stick—remove before canning.
I’ve also used ½ cup dried porcini mushrooms (rehydrated and removed) for an earthy depth. These additions work beautifully in risottos and stews. 🍎
Regional Adaptations
For a Southern U.S. style, add 1 smoked paprika packet (remove before canning) and 1 bay leaf for a subtle smokiness. A French-inspired version includes 1 sprig tarragon and 1 sprig thyme, while an Italian twist uses 1 sprig rosemary and 1 sprig basil.
Each adaptation keeps the canning process identical—only the flavor profile changes. 🗺️
Nutrition facts
Frequently asked questions
Why should I use pressure canning instead of water bath for chicken stock?
Pressure canning is essential for stock because it reaches higher temperatures (240°F) that kill all bacteria, including Clostridium botulinum, which can't be destroyed by water bath methods. This ensures your stock stays safe for up to 1 year without refrigeration. Water bath canning only works for high-acid foods like tomatoes or pickles.
Can I use chicken carcasses with meat still attached?
Meat-on-bones adds incredible richness to your stock. Just roast the carcasses first at 425°F for 30 minutes to render the fat and deepen the flavor. Remove any large chunks of meat after simmering 1 hour, then strain the stock as usual. The meat will dissolve into the liquid, creating a deeper, more complex base.
What if my jars don't seal properly after canning?
If a jar fails to seal, check for these common issues: dust or residue on jar rims (wipe with vinegar before sealing), over-tightened bands (fingertip-tight only), or insufficient headspace (leave 1-inch gap). Process unsealed jars in a water bath for 10 more minutes—if they still don't seal, refrigerate and use within 5-7 days. Always test seals by pressing the center: it shouldn't pop back.
How do I adjust this recipe for high-altitude canning?
At elevations above 1,000 feet, increase processing time by 5 minutes per pint and 10 minutes per quart. For example, process pint jars for 65 minutes and quarts for 100 minutes at 15 pounds pressure (vs. 10 pounds at sea level). Check your pressure canner's altitude chart for exact adjustments—this prevents under-processing that could compromise safety.
Can I add fresh herbs directly to the canned jars?
No, fresh herbs should never be canned directly—they can cause spoilage. Instead, add them to the simmering pot and remove before straining. For herb-infused stock, use dried herbs (like thyme or oregano) at half the quantity of fresh, and add them to the jars before processing. This maintains safety while still delivering flavor.