Several times a year I set aside a couple of days to make and can chicken stock and bone broth.  Granted, the canning part is a bit time consuming, but  I'm convinced that nothing is better for nourishing your body and soul than homemade chicken stock and bone broth.  And…while it takes some time, its better for your wallet too!

Ingredients for the perfect nourishing chicken stock.Normally I purchase the Trader Joe's All-Natural Chicken Wings (hormone and antibiotic free) at $2.69 per lb.  When I made my Trader Joe's run, intent on starting my broth that day, they were completely out.  So I headed to Costco and picked up their 9.5 lb package of wings (only hormone free)  at $2.25 per lb ($21.42 total).  After letting my crock pots work on the wings first, and then just the bones for a total of 3 days, I canned the chicken stock and ended up with 11 quarts and 8.5 pints.

For the economics portion of this class, that ends up being 82 cents per pint and $1.60 per quart.  I know you can buy quarts of chicken stock for about that price or cheaper at the grocery store, but do you really know what's in it?  And while this batch may not technically be ‘organic', even the ‘Organic' broths have questionable ingredients.

A recent review of the ingredients list of Pacific Naturals Organic Chicken Broth contains ‘chicken flavor' and ‘yeast extract', as well as sugar.  There is all sorts of information noting the relation between ‘yeast extract' and the dreaded MSG.

And if all that's in your pot is chicken, veggies and water…what's the need for ‘chicken flavor'.  I am much happier and comfortable knowing exactly what's in my chicken stock and broth and feel the investment in my time is more than justified.

Stock your pantry with homemade beef, bone and chicken stock. Recipe and Instructions for the perfect pantry staple,

So here's my recipe and my suggestions for pressure canning your chicken stock.

I have not been formally educated in food safety techniques.  I am completely self-taught, but have been pressure canning soups, stocks, vegetables, and fruits for 8 years and have never had a problem.

Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.

For the definitive source of canning information and safety guidelines please see the Ball Complete Book to Home Preserving and the National Center for Home Food Preservation at the University of Georgia.

Recipe and instructions for making and canning nutritious and nourishing chicken stock. The perfect healthy pantry staple.

The Fruits of My Labor

9lbs of wings,  5-6 stalks of celery, 4-5 carrots and water PLUS long slow heat EQUALS  liquid gold.  The little patties on the left are the meat I pull from wings, put in my food processor and freeze in muffin tins for the Pretty Princess.

I am the very greatest dog mom in the world when she gets one of these in her dinner bowl! At the end of the process, only the bones that have rendered every last nutritional benefit are tossed out.  An important note, if you want to give the leftover meat to your dog, leave the onion out. Onions can be dangerous to the health of your dog.

Flora loves the leftovers after I make Chicken Stock!


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Nourishing Chicken Stock and Bone Broth

A step by step guide to making and pressure canning chicken stock and bone broth


  • 3 pounds chicken wings
  • 3 quarts water
  • Your choice of aromatics onions, celery, carrot, bay leaves
  • Vinegar for the Bone Broth


  1. Add all ingredients into your slow cooker and let it go on low for 9-12 hours.
  2. I use both of my crockpots, so end using with 6 lbs of wings and 6 qts of water. Once they are done processing, I use a fine colander/sieve and strain broth into one of my large stockpots and put the stockpot in the fridge.
  3. Once the wings have cooled enough to be handled, I pull the meat from the bones, put the bones back in one of the crock pots and put the meat in a muslin bag/soup sock (the meat in a bag/soup sock part is optional...I just like to get everything possible out of the meat) I add 4 quarts of COLD water and 2 Tablespoons of vinegar for the bones that pulled off of 6 lbs of wings. Make sure that your crock pot is off and that your water is cold. Let the bones sit in the COLD vinegar and water for 1/2 hour to let the bones absorb the vinegar.
  4. If you kept your meat, add that back to your crock pot and turn it back on low for 12 hours.
  5. Once done, strain bones (and meat) out of stock and put the stock in another pot.
  6. If you are starting to can immediately, put that pot on the stove on low. If you are going to wait to can until the next day, put your bone broth in the fridge.
  8. Once again, I encourage you to get your Ball Book and follow the directions in there.

Here's my routine which follows the Ball Book instructions

  1. Have your jars and lids cleaned (I always run my through the dishwasher right before I can, even though they were washed before I put them in my pantry). Check your jar rims for chips/cracks.
  2. Add 2-3 inches of water to your pressure canner. Fill your jars 1/2 way with water and put in your pressure canner over Medium High and put a lid on your canner. Let heat for 20-30 minutes.
  3. Put your lids in a small saucepan of water on your stove over very low not let them boil.
  4. Bring your stock/bone broth to a slow boil.
  5. While everything is heating up, get your gear together. I always set up on a clean towel on my very clean counter. I wash my hands multiple times during this process too. I've never had any of my canned products go bad and we've never gotten sick, which I think is because i make sure everything is clean.
  6. You will need a funnel (I like the one I have which has a wire mesh insert...makes it so much easier than using a colander to catch the bits), a jar lifter, a magnetic lid lifter and a bubble free-er (mine has little notches which are VERY helpful in determining headspace...which is very important in the canning process). I also use a fat separator, a bowl with white vinegar and a clean washcloth, and a measuring cup. The fat separator is up to you, I usually leave a little fat in my stock, but don't want too much.
  7. Bring your pot of broth to your work surface and put it as close as possible to your clean towel.
  8. Turn your pressure canner to low and, using your jar lifter, bring one of your jars over to your towel.
  9. Put your funnel with mesh insert on the jar and pour your hot stock into the jar. I use a measuring cup for this. If i'm worried about the amount of fat in the stock, I put the stock in the fat separator first.
  10. Fill your jars up so that there is just once inch (headspace) remaining.
  11. Wipe the rims of your jars with your vinegar soaked cloth.
  12. Using your magnetic lid lifter, grab one of your lids from the hot water in the little pot and place the lid on your jar. Keep your fingers away from the rims and inside of the jar lid.
  13. Attach one of your rings to the lid and screw until it is just barely tightened. Don't make it too tight or the air won't be able to come out to pressurize the jar.
  14. Put that jar back into the simmering water in your pressure canner and repeat with each jar.
  15. I have a 16qt canner that holds 5 quart jars at a time.
  16. Once all jars are back in the pot, put your lid on and secure it tightly per manufacturer directions.
  17. I have a dial gauge canner. I bring mine to a boil, with the weight off, and let the steam vent for 10 minutes.
  18. Once ten minutes are up, I put the weight over the steam vent and slowly bring my pressure to 11lbs. Your required pressure depends on the altitude where you live. The Ball Book or the UGA website will be able to tell you the exact pressure you need.
  19. Once you reach your requisite pressure, turn your timer on for 20 minutes for pints or 25 minutes for quarts. I have had to try different burners on my stove and have found the one that seems to keep the temperature regulated such that I don't have to adjust my heat too often. But you will need to stay close by your canner and watch so that your temperature stays constant. If it falls below your requisite pressure, you need to start the timing again after you've brought it up. During these 20/25 minutes, I find things to do in my kitchen so that I'm vigilant.
  20. After 20 or 25 minutes, turn your stove off so that the pressure can return to zero. I have found that it takes about as long to cool down as it did to warm up. So, once again, I set my timer for 20 or 25 minutes.
  21. Once that timer goes off, check your pot. Has the locking mechanism released? If so, toggle the weight just the littlest bit to see if there is any pressure still remaining. Once there seems to be no pressure remaining, take the weight off of your pot and open it. Open it away from you as you will release A LOT of hot steam.
  22. If the gods are smiling, you will be met by a chorus of pings/pops signaling the successful pressurization of your cans. Let them sit in your pot for another 10 minutes (set your timer again) and then slowly and gently lift and carry them to a rack in a protected area where they can sit uninterrupted for 24 hours. During this time, more of your cans should ping/pop. If, after 4-5 hours, there are cans which haven't popped, put them in your fridge to use or to put in your freezer once they've cooled. If I have to freeze them, I loosen the rings to allow for any expansion.

Recipe Notes

Adapted from Smitten Kitchen

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