Canning: Chicken Stock


It’s getting fun up in here with some chicken stock people. We love making chicken stock. Now, it does take some time and effort and sometimes we just don’t feel up to making it. But when we do man, oh man do we love it. Now when I say we, I’m mostly saying my husband. He’s been the real master mind around this chicken stock making adventure. This post is really a big fat thank you to my husband for taking time after working all day to make us this deliciousness. The feeling that comes from popping open your own delicious can of chicken stock, is like no other feeling in the world. You feel accomplished, satisfied. How do we (my husband) make it you ask, oh well let me tell you.

You know that whole chicken you buy from the store that you cut up. You cut out two breast, two legs and two wings,  then you throw the rest away. Well I encourage you to stop throwing the carcass away. You are going to take that bad boy and bust out your crock pot. If you don’t have a crock pot, that’s cool, just take out a big pot and throw it in that bad boy. After you cook it for a full 24 hours you are going to bust out that bad ass canner you bought your self and can up that delicious stock you just made. If making it in a pot, you’ll just cook it for about 12 hours.  I guess that was a little vague uh, ok let’s get into the details.


Chicken carcass
3 carrots
3 celery
½ sweet onion
2 cloves garlic
1-2 bay leaves
1 teaspoon black peppercorns
Filtered water



After you cut up your chicken and your carcass is left, throw it in a crock pot.

Rinse carrots and celery, no need to peel the carrots. You are not eating them, all these veggies are just for flavor. Chop carrots, celery and onion. Throw in crock pot. Along with cloves of garlic, peppercorns and bay leaves. Now add filtered water just until it covers chicken and veggies. Turn on low and cook for a full 24 hours, you may need to turn it back on low after so many hours. My husband usually starts it after dinner, after cutting it up and then finishes it the following night right before we start dinner.


After the full 24 hours, get your pressure canner on the stove filled with water and start heating it up. Get everything else you need for canning. (click here for a refresher) Next, you are going to take a big pot and put a strainer on top of it. You want to strain the meat and veggies and reserve the liquid. We usually pick out the bones and as many of the peppercorns as possible and feed it to our dog. Nothing goes to waste.


Put the pot back on the stove and just bring it to a boil. Once your pressure canner is ready, put your funnel on your jars and fill with stock. Leave ½ inch of head space. Wipe rim of your jars with your paper towel, put your lid and ring on and tighten only finger tight. Place those suckers in the canner. Put your lid on and allow steam to vent for a full 10 minutes. Now, steam will start to trickle out of the vent hole as soon as you put your lid on. What you want to wait for is a full flow of steam to come out of the vent. Once that happens set your timer for 10 minutes. Once your timer goes off you are going to put on your weight at 10 lbs and process for 20 minutes for pints 40 minutes for quarts.

Once your time is up you want to just turn off your stove and allow the pressure canner to cool and release the pressure. DO NOT try and speed up this process by trying to cool it down with a wet towel or ice. Just turn off the stove and go about your business for about 30 minutes or until the gauge reads zero. Then you can take off the weight and I usually wait about another 30 minutes. I believe the instructions say to wait another two minutes but I stay on the safe side. Take your jars out and place on a towel on the counter and leave for 24 hours. By leaving the jars alone you ensure the jars seal properly. If you’re lucky you might hear the sweet sound of the PING, the sweetest sound to a canners ear. That sound tells you, you just canned yourself some chicken stock, homie.

How to use your chicken stock:

1. Sip on it when you are sick, it is amazing at boosting your immune system and makes you feel so much better.
2. In any recipe that calls for stock or broth.
3. I use it in my homemade Spanish rice.
4. Use it in sauces.

The list can really go on, use it like you would store bought stuff. Don’t forget to label and date your jars. They will sit pretty in your pantry for about a year.

Happy chicken stock making!

Oh and help a homie out and hit the like button if you dig this post, pin it if you want to get crazy and follow if you just want to be cool!

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