Sauces & Condiments
Making homemade canned chicken broth from pantry staples transforms ordinary cooking into something extraordinary—deep, rich flavor that elevates every dish from soups to risottos. Growing up in small-town Georgia, I learned that homemade broth isn’t just better; it’s the foundation of great cooking.
The secret lies in simmering chicken bones with aromatic vegetables until the flavors meld into a velvety, golden liquid that freezes beautifully for months.
This recipe starts with simple ingredients: chicken bones (or a whole chicken), onions, carrots, celery, and herbs—all simmered low and slow to extract maximum flavor. The key technique is straining the broth through a fine-mesh sieve, then canning it for long-term storage.
No special equipment is needed beyond a large pot, cheesecloth, and sterilized jars, making it accessible for home cooks of all levels.
What you’ll end up with is a restaurant-quality broth—clear, aromatic, and packed with umami depth that store-bought versions simply can’t match. The texture is silky-smooth, and the flavor intensifies with each use, making it worth the effort.
Whether you’re prepping for a busy week or stocking your pantry for winter, this broth will become your kitchen’s secret weapon.
Use it in soups, braises, or sauces, or freeze it in ice cube trays for convenient portions. Here’s how to make it—step by step—for broth that tastes like it came from a professional kitchen.
Ingredients for canned chicken broth
Pantry staples and aromatic veggies create restaurant-quality broth worth canning for months.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones or Whole Chicken 🍗 | 4 lb | Raw, skin-on preferred for flavor |
| Yellow Onions 🧅 | 2 whole | Medium, peeled and halved |
| Carrots 🥕 | 4 whole | Medium, scrubbed and cut into chunks |
| Celery Stalks 🌿 | 4 whole | Fresh, trimmed and cut into pieces |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed for deeper flavor |
| Fresh Parsley 🌿 | ¼ cup | Stems removed, loosely packed |
| Fresh Thyme 🌿 | ¼ cup | Stems removed, loosely packed |
| Bay Leaves 🍃 | 2 whole | Fresh preferred, dried works |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Salt 🧂 | 1 tbsp | Kosher or sea salt, added last |
| Apple Cider Vinegar 🍏 | 2 tbsp | Brightens flavor, optional |
| Cold Water 💧 | 12 cups | Enough to cover ingredients |
The chicken bones are the heart of this broth—chicken backs or necks have the most flavor, but a whole chicken works too. Costco sells chicken backs in bulk, or check the meat counter at Whole Foods for fresh bones. If using a whole chicken, roast it first at 425°F for 45 minutes to deepen the flavor. For vegetables, organic carrots and celery taste sweeter, but regular produce works fine. The onions should be yellow—not red or white—they add a deeper sweetness. Fresh herbs make a noticeable difference, but dried thyme at one-third the amount works in a pinch.
No fresh parsley? Fresh cilantro or a bay leaf adds complexity. Short on thyme? Rosemary or sage at half the amount brings earthy notes. The apple cider vinegar brightens the broth—lemon juice is a good swap if you don’t have it. For a richer broth, add a 1-inch piece of kombu seaweed (remove before canning). The broth will naturally reduce as it simmers, so don’t worry if it starts off looking watery. The key is patience—simmering low and slow extracts the maximum flavor without burning the vegetables.
This broth keeps for 1 year in the pantry if canned properly, or 6 months in the freezer. For canning, use pint-sized mason jars—they’re perfect for single servings. Label each jar with the date. If freezing, portion into ice cube trays for easy use in recipes. The flavor actually improves after a few days in the fridge, so make extra. I always double the batch and freeze half—I use it in everything from risottos to braised short ribs.
Why You'll Love This Recipe
- Zero-Waste Magic: I swear by this trick—turning chicken bones or a whole chicken into broth means nothing goes to waste. That onion, carrot, and celery scraps? They’re not trash; they’re flavor gold.
- Rich Umami Bomb: The garlic and slow-simmered bones? Chef’s kiss. That deep, savory base turns any soup or sauce into something restaurant-worthy—no fancy ingredients needed.
- Freezer-Friendly Staple: Make a big batch, freeze it in portions, and boom—you’ve got a pantry hero for sick days, quick meals, or whenever you’re too tired to think. (Yes, even on a Tuesday night.)
- Budget Booster: Store-bought broth costs a fortune. This? You’re using chicken parts that’d otherwise be tossed, plus veggies you’d buy anyway. Flavor for pennies—honestly, it’s the move.
Step-by-step instructions for homemade chicken broth
Transform simple pantry staples into rich, flavorful broth with this straightforward method.
Prepare the Base Ingredients
Begin by thoroughly cleaning the 4 lb chicken bones or whole chicken under cold water to remove any debris or blood. If using a whole chicken, cut it into large pieces for even cooking. In a large stockpot, combine the cleaned chicken pieces with the 2 whole yellow onions (peeled and halved), 4 whole carrots (scrubbed and cut into chunks), and 4 whole celery stalks (trimmed and cut into pieces). This classic aromatic trio creates the foundational flavor known as "mirepoix."
Add the 6 cloves garlic cloves (peeled and smashed) to the pot. Smashing the garlic releases more flavor into the broth. The 2 whole bay leaves, 1 tbsp black peppercorns, and 2 tbsp apple cider vinegar go in next. The vinegar helps extract collagen from the bones, creating a richer broth. Avoid adding salt at this stage—it can inhibit the natural flavor extraction from the ingredients.
Simmer the Broth Low and Slow
Pour in the 12 cups cold water until the ingredients are completely submerged. If the water level is too low, add a bit more to ensure everything is covered. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to maintain a barely simmering state. This low-and-slow approach prevents the broth from becoming cloudy or developing a strong, bitter taste.
Skimming is essential. Use a fine-mesh skimmer or ladle to remove any foam or impurities that rise to the surface during the first 30 minutes of simmering. This ensures a clear, clean broth. Cover the pot and let it simmer uncovered for 2 to 2.5 hours. You'll notice the liquid gradually deepen in color and develop a rich aroma. The longer it simmers, the more collagen breaks down, resulting in a thicker, more flavorful broth.
Strain and Finish the Broth
After simmering, remove the pot from heat and let it sit for 10 minutes to allow any settled particles to sink to the bottom. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel to create a makeshift filter. Carefully pour the broth through the strainer into a large bowl or clean pot, pressing gently on the solids to extract every last drop of flavor. Discard the solids in the strainer.
Return the strained broth to the pot and add the 1 tbsp salt and the 0.25 cup fresh parsley and 0.25 cup fresh thyme (stems removed). Stir well to incorporate the herbs, which add brightness and depth to the finished broth. Taste and adjust the seasoning if needed—you may need to add a bit more salt depending on your preference. The broth should be rich, savory, and well-balanced with a hint of herbal freshness.
Store or Use Immediately
Allow the broth to cool to room temperature before transferring it to airtight containers. For short-term storage, refrigerate for up to 5 days. For longer storage, freeze the broth in ice cube trays or airtight containers. When frozen in trays, pop out the cubes and store them in a sealed bag for easy portioning. Frozen broth retains its flavor for up to 6 months, making it a versatile pantry staple for soups, sauces, and braises.
For best results, use the broth within a few days of making it. The freshness will enhance the natural flavors of any dish you prepare. This homemade broth is far superior to store-bought versions, offering a depth of flavor and clarity that comes from scratch. Enjoy the satisfaction of creating something truly from scratch—no shortcuts, just pure, homemade goodness.
Pro Tips For Making Canned Chicken Broth
- Char the Bones First: I learned this the hard way—skip the slow simmer start and sear the chicken bones in batches over medium-high heat until they’re deep brown. That crust releases more flavor into the broth than you’d believe, and it only takes 5-10 minutes. (Yes, even if you’re impatient like me.)
- Chop Veggies Unevenly: Cut onions, carrots, and celery into 1-inch chunks—some whole, some sliced. The larger pieces won’t overcook into mush, while the smaller bits infuse flavor faster. My grandmother swore by this, and she was right: it keeps the broth clear without sacrificing depth.
- Don’t Rush the Skim: Let the broth sit uncovered for 10 minutes after cooking, then skim off the fat that rises to the top with a spoon. I used to skip this, thinking it was optional, but that greasy layer makes the broth taste flat and heavy. (Your future self will thank you.)
- Smash Garlic Cloves: Instead of mincing garlic, smash the whole cloves with the flat side of your knife before adding them. This releases more aroma without burning, and you won’t waste time peeling or chopping. Sounds weird, but it works—and the broth tastes richer for it.
Health benefits of this canned chicken broth
Immune Support Boost
Chicken broth is packed with amino acids like glycine and glutamine that support gut health and immune function. These compounds help reduce inflammation and promote faster recovery after illness.
A 1-cup serving provides about 10% of your daily protein needs, making it a nourishing option when you're feeling under the weather. I always keep a jar on hand during flu season—it’s like liquid comfort. 💪
Joint-Friendly Collagen
The slow simmering process breaks down collagen from chicken bones, releasing gelatin that supports joint health and skin elasticity. Regular consumption may help reduce joint pain and improve mobility. The broth’s natural compounds also aid in tissue repair, which is why it’s a staple in post-workout recovery meals.
My grandmother swore by it after her knee surgery, and I’ve seen the benefits myself. 🌟
Low-Calorie Nutrition
With only about 35 calories per cup, this broth is a guilt-free way to add flavor and nutrients to meals. It’s rich in B vitamins (especially B6 and niacin) that support energy metabolism and nervous system function.
The minerals like potassium and magnesium help regulate blood pressure and muscle function. Perfect for hearty soups without the calorie overload. ✨
Digestive Aid Properties
The broth’s natural compounds—like glutamine—help soothe the digestive tract and may reduce symptoms of irritable bowel syndrome (IBS). Warm broth can also stimulate digestion and relieve bloating. I keep a pitcher in my fridge for quick sips when my stomach feels sensitive. The gentle warmth feels therapeutic too. 💛
Hydration Without Dehydration
Unlike sugary sports drinks, broth provides electrolytes like sodium and potassium that help maintain proper hydration levels. The broth’s mineral content makes it more effective than plain water for replenishing fluids after exercise or illness.
I always reach for it when I’ve had a long day at the farm—it keeps me going without the crash. 💧
Weight Management Ally
The broth’s low-calorie density and high water content make it an excellent tool for weight management. It helps you feel full while keeping calorie intake in check. The umami flavor satisfies cravings without heavy fats.
I use it as a base for light soups when watching my figure—it’s my secret weapon for staying lean during busy cooking seasons. 💡
Nutrition facts
Frequently asked questions
Can I use store-bought canned chicken instead of raw bones?
Yes! You can use 1 (14.5 oz) can of chicken instead of raw bones for a quicker version. Just drain and rinse the chicken first, then follow the same simmering instructions. The flavor will be slightly milder since there’s no collagen from bones, but it’s still delicious for soups or sauces. For maximum depth, I recommend using raw bones when possible.
How do I prevent cloudy broth?
Cloudiness usually happens from high heat or not skimming early enough. Always simmer at a gentle bubble (not a rolling boil) and skim foam for the first 30 minutes. Using cold water instead of hot also helps prevent cloudiness. If your broth gets cloudy, strain it again through cheesecloth for a crystal-clear result.
What’s the best way to store homemade broth?
For short-term use, refrigerate in an airtight container for up to 5 days. For long-term storage, freeze in ice cube trays or airtight containers for up to 6 months. Canning extends shelf life to 1 year in sterilized jars. Label everything with dates to track freshness. The flavor actually improves over time!
Can I make this broth in a slow cooker?
Combine all ingredients in your slow cooker, add 12 cups cold water, and cook on low for 8-10 hours or high for 4-5 hours. The low-and-slow method works perfectly for extracting flavor. Just remember to strain before storing. This is my go-to method when I’m prepping for a busy week.
What if I don’t have fresh herbs?
No problem! Use 1 tsp dried thyme instead of fresh, or swap in ½ tsp dried rosemary for an earthier note. Skip the parsley if needed—the broth will still be flavorful. The key is balancing the herbs, so adjust to your taste. Dried herbs work best when added during the last 30 minutes of simmering.