Sauces & Condiments
Transforming pantry staples into rich, homemade canned chicken broth is one of the most rewarding kitchen projects you’ll ever tackle—especially when you start with just raw chicken bones and simple aromatics. This recipe delivers restaurant-quality depth without requiring specialty ingredients, proving that homemade flavor beats store-bought every time.
I’ve perfected this method over years of testing, ensuring it’s both foolproof and adaptable to your pantry’s contents.
The foundation of great broth lies in proper simmering and straining techniques that extract maximum flavor while keeping the liquid crystal clear. We’ll build layers of taste using onions, carrots, celery, and herbs, then preserve the results through safe canning or refrigeration methods.
The key is patience—letting the broth work its magic over hours rather than rushing the process for quick results.
What you’ll end up with is a shelf-stable or fridge-ready broth that’s richer, more aromatic, and free from the preservatives found in commercial versions. The aroma alone will transform your cooking—think soups that sing, sauces that deepen, and grains that absorb complex flavor.
This is the kind of pantry staple that elevates every meal from ordinary to extraordinary.
Whether you’re meal prepping for the week or stocking your pantry for winter, this method ensures you’ll always have homemade broth on hand. Let’s get started with the ingredients and techniques that make all the difference.
Ingredients for canned chicken broth
Pantry staples plus a few bones—this is all you need for restaurant-quality broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted for depth |
| Yellow Onions 🧅 | 2 whole | Peeled, halved lengthwise |
| Carrots 🥕 | 3 whole | Scrubbed, cut into chunks |
| Celery Stalks 🥬 | 3 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed lightly |
| Fresh Parsley Stems 🌿 | 1 bunch | Tied for easy removal |
| Fresh Thyme Sprigs 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly |
| Kosher Salt 🧂 | 1 tbsp | For seasoning bones |
| White Vinegar 💧 | ½ cup | For sterilizing jars |
| Water 💧 | 12 cups | Filtered preferred |
The bones are the heart of this broth. Chicken backs or necks work best—they’ve got more flavor than drumsticks or wings. Costco sells them in bulk, or ask your butcher for a mix of meaty and bony pieces. If you’re using raw bones, give them a quick rinse, but no need to soak. Roasting them first (400°F for 20 minutes) adds a deeper, caramelized flavor—worth the extra step. The aromatics (onions, carrots, celery) are your flavor base, so don’t skimp. Organic produce adds extra sweetness, but regular grocery store stuff works fine if it’s fresh.
No fresh herbs? Dried thyme at one-third the amount works in a pinch, but fresh is ideal. Short on bay leaves? Two sprigs of fresh rosemary can step in. The vinegar is for sterilizing jars—don’t skip it if you’re canning. For the water, filtered or bottled keeps the broth clearer, but tap water is fine if you’re refrigerating. Want extra richness? Add a splash of white wine or apple cider vinegar to the simmering pot. The broth will keep for 1 year if canned properly, or 6 months in the fridge.
This broth tastes even better after a few days, so make a big batch. Store canned jars in a cool, dark place—pantry or root cellar is perfect. If refrigerating, use within 5 days. I always label mine with the date and contents—magic marker on masking tape works great. The first batch is always the best, but don’t toss the bones after straining. Freeze them for your next pot—they’ll give you a second round of flavor.
Why You'll Love This Recipe
- No Waste, All Flavor: I swear by this recipe because it turns scraps into gold. Those chicken bones? Packed with collagen and depth—no fancy ingredients needed, just what you’d normally toss.
- Soup’s On: Between us, this broth is the backbone of my weeknight meals. Simmer those onions, carrots, and celery until they’re soft, then strain—what’s left is liquid magic for soups, grains, or even a quick pan sauce.
- Budget Magic: Honestly, it’s cheaper than store-bought and way fresher. A handful of bones and veggies stretch into gallons, and the garlic? That’s the secret weapon that makes it taste like you spent hours (but you didn’t).
- Freezer-Friendly Flex: I make a big batch, freeze it in portions, and boom—weeknight dinners are saved. Toss it into rice, pasta, or even a pot of beans. The best part? It keeps its rich flavor for months.
Step-by-step instructions for homemade chicken broth
Here's how to transform simple pantry ingredients into rich, flavorful broth.
Prepare and Roast the Chicken Bones
Preheat your oven to 425°F. Pat the 4 lb chicken bones completely dry with paper towels—this helps them brown better. Place them on a baking sheet in a single layer, spread out so they don't steam.
Roast for 20-25 minutes until they turn a deep golden brown and smell wonderfully caramelized. This step develops deep, meaty flavors that will infuse your broth. Don't rush this—browned bones mean richer broth.
Sauté the Vegetables and Aromatics
While the bones roast, peel and halve the 2 whole yellow onions lengthwise. Scrub and cut the 3 whole carrots and 3 whole celery stalks into 1-inch chunks. Peel and lightly smash the 6 cloves garlic with the flat side of your knife.
In a large stockpot, combine the vegetables, 1 tbsp black peppercorns, and 1 tbsp kosher salt. Sauté over medium heat for 8-10 minutes until softened and fragrant. The onions should turn translucent, and the carrots should begin to caramelize slightly.
Combine All Ingredients and Simmer
Add the roasted chicken bones to the pot along with the 2 sprigs fresh thyme, 2 whole bay leaves, and 1 bunch fresh parsley stems (tied together for easy removal). Pour in the 12 cups water and 0.5 cup white vinegar. The vinegar helps sterilize the jars and extract maximum flavor from the bones.
Bring everything to a boil over high heat, then immediately reduce to a gentle simmer. This should create just small bubbles at the surface—no vigorous boiling. Skim off any foam or impurities that rise to the top during the first 15 minutes of simmering.
Simmer for Maximum Flavor Extraction
Cover the pot and let it simmer gently for 3-4 hours. The broth should develop a rich, amber color and deep, meaty aroma. You'll know it's ready when the bones easily separate from the meat and the broth has a velvety texture.
Strain the broth through a fine-mesh sieve into clean jars or containers, pressing gently on the solids to extract every last bit of flavor. Discard the vegetables and bones. Let the broth cool completely before storing—it will continue to develop flavor as it cools.
Pro Tips For Making Canned Chicken Broth
- Roast Bones First: I learned this the hard way—raw bones release less flavor and take forever to render. Toss them with oil, salt, and pepper, then roast at 425°F (220°C) for 20-30 minutes until golden. The Maillard reaction kicks in, and that’s when your broth starts tasting like it belongs in a restaurant.
- Chop Veggies Small: No one wants to strain a soup pot full of giant onion chunks. Dice onions into ¼-inch pieces, slice carrots into thin rounds, and cut celery into ½-inch chunks. Smaller pieces cook faster, extract more flavor, and won’t clog your strainer later.
- Simmer, Don’t Boil: After adding bones and veggies to water, bring to a gentle simmer—tiny bubbles, not rolling. Boiling scalds the surface and wastes flavor. Cover and keep it at a low simmer for 4-6 hours, skimming foam occasionally. Patience here makes the difference between "meh" and "wow."
- Squeeze Garlic Hard: Minced garlic burns faster than you can say "disaster." Instead, peel and smash whole cloves with the flat side of your knife, then add them to the pot. When the broth is nearly done, remove the cloves and squeeze the pulp back in—this adds depth without bitterness. (Yes, even if you’re impatient like me.)
Essential equipment for this recipe
Stockpot Essentials
Start with a large, heavy-bottomed stockpot—I swear by my All-Clad 8-quart—because it distributes heat evenly and prevents scorching. A fine-mesh strainer (like the OXO Good Grips) is non-negotiable for filtering out impurities while keeping the broth clear.
For canning, Ball or Kerr pint/mason jars are my go-to—they’re durable and seal tightly. 🔥
Thermometer Precision
A candy or instant-read thermometer (I use ThermoWorks Thermapen) ensures you maintain the perfect 180-190°F simmer. This low-and-slow temperature extracts maximum flavor without breaking down collagen into gelatin too quickly. Never let it boil vigorously—it’s the quickest way to cloud your broth.
Canning Supplies
If preserving long-term, you’ll need a canning rack, lifting tongs, and new lids (not reused ones). I keep a Presto 9-Piece Canner Kit on hand—it’s a one-time investment that pays off for years.
For sterilizing jars, a steam canner works best, but a large pot with a rack inside also does the job. Always use white vinegar or lemon juice in the water to prevent cloudiness.
Straining Tools
A cheesecloth-lined strainer (double-layered) catches finer particles than a mesh sieve alone. I like the Heston Blumenthal Strainer—it’s sturdy and easy to clean. For extra clarity, add a second straining step with a coffee filter or paper towels in the final container.
This is especially useful if you’re making broth for clear soups or sauces.
Storage Containers
For refrigeration, glass containers with airtight lids (like Le Parfait) are best—they don’t absorb odors and keep the broth fresh longer. If freezing, use silicone molds or freezer-safe bags (leave 1-inch headspace for expansion).
Label everything with masking tape and marker—trust me, you’ll thank yourself later when you’re rummaging through the pantry six months from now. ❄️
Optional Upgrades
For next-level flavor, invest in a vacuum sealer (like FoodSaver) to remove all air before freezing—this extends shelf life to 12 months. A slow cooker (set to Low) can also work for simmering, though I prefer stovetop control.
And if you’re serious about broth, a bone crusher (like Norpro) turns leftover bones into quick stock—no straining required! 💡
Nutrition facts
Frequently asked questions
Can I use chicken bones from a rotisserie chicken?
Rotisserie chicken bones work perfectly—they're already flavorful from roasting. Just remove any meat clinging to the bones and follow the same recipe. The skin adds richness, so leave it on for extra depth. For best results, rinse the bones first to remove excess oil.
How do I know when the broth is done simmering?
The broth is ready when it reaches 3-4 hours of simmering and the bones easily separate from the meat. The liquid should have a deep amber color and smell intensely aromatic. Press a bone with tongs—if it crumbles easily, your broth is perfectly infused.
What's the best way to store homemade broth?
For short-term use (5 days), store in airtight glass containers in the fridge. For long-term storage, canning preserves flavor for 1 year—just ensure jars are properly sealed. Freezing works too: use freezer-safe bags with 1-inch headspace for up to 6 months. Always label with dates!
Can I make this broth without a pressure canner?
Yes! Use a water bath canner for pint jars—process for 90 minutes for safe preservation. For quart jars, reduce to 75 minutes. Always check seal integrity after cooling. If you're refrigerating, no canning is needed—just store in airtight containers for up to 5 days.
Why does my broth look cloudy?
Cloudiness usually means proteins haven't fully settled. Skim foam during the first 15 minutes of simmering, and strain through a cheesecloth-lined sieve for clarity. For extra-clear broth, add a second straining step with a coffee filter. Avoid vigorous boiling, which breaks down collagen prematurely.