Homemade Chicken Stock

I used my last jar of chicken stock last week and homemade always tastes so much better  than the store-bought, you can control the amount of salt and it costs a lot less than the same amount of chicken stock you would purchase in the store.  You can use this recipe to make stock for all kinds of recipes and if you don’t have a pressure canner , just portion the stock into freezer containers and store in your freezer, or make a big pot of chicken soup!

Golden Chicken Goodness - yrcg

This is the recipe from the Ball Blue Book guide to preserving and is pretty much straight forward. I doubled the recipe as I use a lot of chicken stock around here. 🙂

Chicken Stock

recipe from Ball Blue Book guide to preserving


Yield: about 8 pints or 4 quarts


1 ( 3 to 4 pound) chicken, cut into pieces

4 quarts water

2 celery stalks

2 medium onions, quartered

10 black peppercorns

2 bay leaves

1 TB salt (I used kosher)

Combine chicken and water in a large sauce pot. Bring to a boil. Add remaining ingredients. Reduce heat; simmer for 2 hours or until chicken is tender. Remove from heat; skim off any foam. Remove chicken from stock, reserving chicken for another use. I remove chicken from the bones and pack in freezer bags for chicken soup or pot pies, if that is not on the menu for the night!

Strain the stock thru a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. I place in frig overnight; then the fat is real easy to lift off the top of the broth. Don’t throw away that fat; place in labeled freezer container and use for your chicken gravy or use in making homemade chicken and noodles instead of shortening.

Bring the stock back to a boil in large sauce pot. Ladle hot stock into prepared hot jars, leaving 1-inch head space. Adjust two-piece caps. Process pints 20 minutes, quarts for 25 minutes, at 10 pounds pressure in a pressure canner. Adjust for high altitudes.

After pressure canner has cooled and released pressure, remove jars from canner and place in draft free location to cool. Once cooled check to be sure all jars sealed. Any jars that did not seal, use within 2 days. Remove rings, wash jars, label and store in pantry.

Remember, if you do not have a pressure canner you can still make the stock and store in freezer containers for later use.

Verdict: I made a double batch and after straining the stock I got 7 quarts and 1/2 pint of stock so that should keep me set for a little while!


7 wonderful quarts of chicken stock


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5 Responses to Homemade Chicken Stock

  1. RockinRobyn says:

    I made chicken stock the other day and did not think about the straining thru a cheesecloth and i left the added fat in the stock- I also do not have a pressure canner so I bolided for about 30 min. Is this going to be okay? I am now worried I did not do it correct and should not feed to my family.

    • No. Do not feed to your family. Chick broth HAS to be pressure canned to be safe for canning process. It is not safe in water bath canner. You have to strain the broth to get the meat and fat out and pressure can to specified time. Please do not feed the broth to your family. If you do not have a pressure canner the only other way to preserve broth is by freezing. If the stock has been on the shelf since making and not in the refrigerator until you got an answer to your question ,please dispose of properly.

      • RockinRobyn says:

        Wow thank you so much!!! Looks like I wasted 3 hours of my life but thank God I am not going to make my family sick! I am so glad I found your site!

  2. judy says:

    Took my chicken broth out of pressure canner n while it is cooling down the broth is bouncing inside the jar. Also one jar is sealing n in sealing ping ping ping ping why is this?

    • That is normal as the broth is still boiling in the jars. The pinging is the jars in the process of sealing. As long as you do not move the jars for 24 hours after you remove from the pressure canner they should/will seal properly.

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