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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!


Chicken Stock

Chicken Stock

Yield: 3 quarts
Prep Time: 20 minutes
Cook Time: 12 hours
Total Time: 12 hours 20 minutes
A step by step guide to making chicken stock, with another recipe on canning the stock using a pressure canner.


  • 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. I often put the bones/meat back in the crockpot, add more water and go for a second 'press' of broth. This second press will be less favorable and less rich than the first batch, but perfect in place of water when making soups, pastas, rice and such.
  4. Once done, strain bones (and meat) out of stock and put the second batch of stock in another pot.
  5. 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.


Adapted from Smitten Kitchen

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