Sauces & Condiments
Mastering this simple canned chicken broth recipe turns pantry staples into a money-saving, flavor-boosting essential for soups, rice, and beyond. After years of perfecting this technique in my professional kitchen, I've developed a method that delivers restaurant-quality depth using just a few simple ingredients and a slow simmer.
The key lies in proper seasoning and simmering time—both critical for extracting maximum flavor.
This recipe starts with a combination of chicken bones, aromatics like celery and onions, and herbs that build layers of savory complexity. Unlike store-bought versions, homemade broth develops rich, caramelized notes from the slow cooking process, creating a base that's far more flavorful.
The process takes about 3 hours but requires minimal attention—just occasional skimming and stirring to prevent burning.
What you'll end up with is a deeply aromatic, golden broth that's perfect for soups, grains, or braising meats. The best part? It keeps beautifully in the pantry for months, ready to transform any meal with professional-level flavor.
Whether you're prepping for a week of cooking or stocking your pantry for winter, this method delivers consistent, high-quality results every time.
For maximum efficiency, I recommend making a large batch and canning it using the pressure canning method—this ensures shelf stability while preserving all those hard-earned flavors.
The broth freezes well too, making it a versatile staple for any home cook. Let's get started on creating your own flavorful foundation for countless meals.
Ingredients for canned chicken broth
Eleven essential ingredients transform raw chicken bones into restaurant-quality canned broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones (Necks and Backbones) 🍗 | 4 lb | Raw, uncooked, skin-on preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, roughly chopped |
| Carrots 🥕 | 3 whole | Medium size, roughly chopped |
| Celery Stalk 🌿 | 3 whole | Medium size, roughly chopped |
| Garlic Cloves 🧄 | 6 cloves | Peeled, lightly smashed |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems only, tied |
| Fresh Thyme Sprigs 🌿 | 2 sprigs | Stems tied, leaves reserved |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, whole berries |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | For acidity balance |
The foundation begins with chicken bones—necks and backbones yield the richest flavor. Source them from a reputable butcher or grocery store meat counter where they're kept fresh. Look for bones with visible marrow and minimal odor. Costco and Whole Foods typically carry high-quality chicken frames in bulk, which is ideal for large batches. Fresh herbs like thyme and parsley add depth, so purchase from a farmers market if possible—they'll have more vibrant flavor than grocery store bunches. The bay leaves should be dried and whole, not crumbled, to prevent bitterness during the long simmer. For optimal results, use Diamond Crystal kosher salt—its larger crystals dissolve more evenly than table salt.
No fresh thyme? Dried thyme at half the quantity works perfectly, though fresh imparts superior complexity. Substitute 1 tbsp dried parsley stems for the fresh bunch, but omit the leaves. Running short on carrots or celery? Use 1 additional onion for color and sweetness—just remember to strain it out before canning. The apple cider vinegar is non-negotiable; it prevents the broth from turning cloudy during storage. For canning, Ball brand jars are the gold standard—they're designed to handle high-pressure processing. If you're short on time, pre-cook the aromatics in a Dutch oven for 30 minutes before adding bones to extract maximum flavor.
Store unopened canned broth in a cool, dark pantry for up to 12 months—the pressure canning process preserves it indefinitely. Once opened, refrigerate and use within 5 days or freeze for 6 months. For best results, label jars with date and contents using a permanent marker. The broth develops deeper flavor over time, so older batches are ideal for braising meats or slow-cooked dishes. When reheating, never boil—simmer gently to prevent skin formation. This method produces 7 quarts of broth, perfect for stocking your pantry for winter or meal prepping throughout the year.
Why You'll Love This Recipe
- I swear by this trick: toss whole onion, carrots, and celery into the pot unpeeled, unchopped. The broth still pulls every last bit of flavor—no knife skills required. (Yes, even when I’m too tired to peel carrots.)
- No-Chop Necessary: I swear by this trick: toss whole onion, carrots, and celery into the pot unpeeled, unchopped. The broth still pulls every last bit of flavor—no knife skills required. (Yes, even when I’m too tired to peel carrots.)
- Umami Bomb: Those chicken necks and backbones? Absolute gold. They dissolve into the broth, leaving behind a depth that store-bought can’t touch. The garlic cloves? I smash them like I’m mad at them—because they need to break down.
- Soup Pantry Hero: Freeze it in ice cube trays for instant broth shots in sauces or grains. Or pour it directly into a pot of rice for naturally infused flavor. It’s my secret weapon for when I forget to buy broth—or when I’m too lazy to open a can.
Step-by-step instructions for homemade chicken broth
Transform simple pantry ingredients into rich, flavorful broth with this precise technique.
Prepare the Chicken Bones for Maximum Flavor Extraction
Pat the 4 lb chicken bones (necks and backbones) thoroughly with paper towels to remove any surface moisture. This step is crucial—moisture on the bones creates steam rather than allowing proper browning, which locks in flavor. Place the bones in a large, heavy-bottomed stockpot and set it over medium-high heat.
Allow the bones to sear for 10-12 minutes, turning occasionally, until they develop a deep golden-brown crust. You'll notice the fat beginning to render out and the bones will smell intensely aromatic. This caramelization forms the flavor foundation of your broth. Once properly browned, remove the pot from heat and carefully pour in 8 cups cold water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Build the Vegetable Base and Season the Broth
Add the 1 whole yellow onion, 3 whole carrots, and 3 whole celery stalks, all roughly chopped, to the pot. Include the 6 peeled garlic cloves (lightly smashed) and tie the 1 bunch fresh parsley stems and 2 sprigs fresh thyme sprigs together with kitchen twine to create a bouquet garni. Add this bundle to the pot along with the 2 whole bay leaves. The vegetables will infuse the broth with sweetness and depth while the herbs contribute bright, aromatic notes.
Bring the mixture to a full boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 10 minutes of simmering using a fine-mesh skimmer or ladle. This ensures your final broth will be crystal clear. Once the skimming is complete, add the 2 tbsp kosher salt and 1 tbsp crushed black peppercorns to the simmering liquid.
Simmer for Deep Flavor Development
Maintain a gentle simmer for 3 to 4 hours, partially covered with a lid. The broth should never reach a rolling boil—this would cloud the liquid and break down the collagen in the bones too quickly. Check the liquid level periodically and add hot water as needed to keep the bones and vegetables submerged. You'll know the broth is developing properly when it takes on a rich amber color and emits an inviting, savory aroma.
After 3 hours, add the 1 tbsp apple cider vinegar. This small addition brightens the broth and helps extract additional collagen from the bones, resulting in a more gelatinous texture. Continue simmering for the remaining 1 hour, then remove the pot from heat and let the broth sit undisturbed for 15 minutes. This resting period allows any suspended particles to settle at the bottom, making straining easier.
Strain and Finish the Broth
Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean bowl or pitcher. Press gently on the solids to extract every last drop of flavorful liquid. Discard the solids—your broth is now ready to use. The finished product should yield approximately 6 to 7 cups of rich, golden liquid with a deep, meaty aroma and subtle herbal notes.
For immediate use, transfer the broth to a clean container and store it in the refrigerator for up to 5 days or freeze it in ice cube trays for longer storage. This homemade version will far surpass store-bought options in both flavor complexity and nutritional quality, making it the perfect foundation for soups, grains, and sauces.
Pro Tips For Making Canned Chicken Broth
- Roast Bones First: Toss the chicken bones with oil, salt, and pepper, then roast them at 450°F (230°C) for 20-30 minutes until deeply browned. This step caramelizes the bones, giving your broth a richer, deeper flavor—way better than skipping it.
- Chop Veggies Small: Dice the onion, carrots, and celery into ½-inch pieces (no need to peel the carrots). Smaller cuts release flavor faster and create a smoother broth without big chunks. I used to leave them too big—now I don’t even notice them in the final result.
- Simmer, Don’t Boil: Once everything’s in the pot, bring it to a boil, then immediately reduce heat to a gentle simmer. A rolling boil scalds the broth and makes it cloudy. Keep it at a low bubble—this is where the magic happens over hours, not minutes.
- Strain Twice: After simmering, strain the broth through a fine-mesh sieve first, then a cheesecloth for extra clarity. The second straining catches all the fine particles that would otherwise make your broth look murky. It takes 30 seconds but makes a real difference.
Essential equipment for perfect results
Stockpot Essentials
Start with a heavy-bottomed stockpot—I swear by my All-Clad 8-quart for even heat distribution and durability. The deep sides prevent spills during the long simmer, and the stainless steel construction resists warping.
For smaller batches, a 6-quart Dutch oven works beautifully, especially if you're using it for other projects like braising. Avoid thin aluminum pots—they heat unevenly and can warp under prolonged exposure to moisture. 🔥
Skimming Tools
A fine-mesh skimmer with a long handle is non-negotiable for removing impurities during the initial simmer. I prefer the OXO Good Grips model—its sturdy construction and ergonomic handle make it easy to use for hours.
For budget-friendly options, a ladle with a deep well works in a pinch, though it requires more precision. The goal is to remove foam and fat without disturbing the broth's flavor development.
Pressure Canning Gear
If you're canning your broth for long-term storage, invest in a high-quality pressure canner like the Presto 23-Quart. This bad boy handles the high temperatures needed to safely preserve broth without compromising flavor.
Pair it with Ball brand pint or quart jars—their tempered glass and secure lids ensure safety. For those new to canning, the Presto dial-gauge canner is user-friendly and reliable. Always use a jar lifter and magnetic wand to safely handle hot jars during processing. ⚡
Straining Solutions
For straining your finished broth, a fine-mesh sieve with a removable bottom (like the OXO Good Grips) makes cleanup a breeze. For extra clarity, line it with cheesecloth or a coffee filter—just don't press too hard, or you'll end up with a cloudy broth.
I also keep a large stainless steel bowl nearby to catch the strained liquid, as it's more durable than plastic and won't absorb odors. A wooden spoon helps press solids gently without damaging the sieve.
Storage Containers
For short-term storage, glass Pyrex containers with tight-sealing lids are my go-to—they're microwave-safe and won't absorb flavors. If you're freezing, quart-sized freezer bags (like Glad Heavy-Duty) work well, but leave 1 inch of headspace for expansion.
For pantry storage, mason jars (especially the Ball Wide-Mouth) are perfect for canning. Label everything with a permanent marker—I add the date and contents to avoid confusion. A vacuum sealer extends shelf life even further, but it's optional for canned broth.
Nutrition facts
Frequently asked questions
Can I use chicken thighs or breasts instead of bones for this recipe?
The recipe is specifically designed for bones to extract maximum collagen and gelatin, which creates depth and body in the broth. Chicken thighs or breasts will work, but the result will be lighter and less rich. For best flavor, stick with bones—necks and backbones are ideal. If you're set on using meat, brown it first, then simmer with aromatics for a lighter stock.
How do I prevent my broth from turning cloudy during canning?
Cloudiness usually happens from either boiling the broth or not adding enough acid. First, never let the broth boil during simmering—keep it at a gentle simmer. Second, add the 1 tbsp apple cider vinegar as directed. This acidity helps preserve clarity. Also, strain the broth through a fine-mesh sieve or cheesecloth before canning to remove any particles that could cause cloudiness.
What’s the best way to use up leftover canned broth?
This broth is incredibly versatile! Use it as a base for soups, grains like rice or quinoa, or braised dishes. It’s perfect for making risotto, polenta, or even gravy. For extra richness, reduce it by half to create a concentrated sauce. If you have leftovers, freeze them in ice cube trays for easy portioning—just pop out what you need for future recipes.
Can I make this recipe without a pressure canner?
You can, but with limitations. For short-term storage, refrigerate the broth for up to 5 days or freeze it for 6 months. If you want to can it without a pressure canner, use the water bath method for up to 1 year—but only for broths with added acid (like vinegar). However, canned broth without pressure processing may not last as long or be as safe as pressure-canned versions. Always follow USDA guidelines for home canning.
Why does my broth smell stronger than it tastes?
This happens when the broth isn’t strained properly or if it’s been sitting too long before use. Strain it again through a fine-mesh sieve or cheesecloth to remove any lingering particles. If the flavor is still weak, simmer the broth uncovered for 10-15 minutes to reduce it slightly—this concentrates the flavor. Avoid over-simmering, as it can make the broth bitter.