Making your own chicken stock is one of the easiest ways to turn simple ingredients into real, nourishing food. Below you’ll learn how to make and can chicken stock so it’s ready on your pantry shelf whenever you need it.

Jar of homemade chicken stock with natural gelatin, pressure canned and ready for pantry storage.

Homemade chicken stock is one of those quiet kitchen skills that changes everything.

It turns scraps into nourishment, stretches meals further, and brings depth and richness you simply can’t get from a box on the store shelf. It’s the foundation of good cooking. From soups to gravies, rice, and even sauces. Once you start making it yourself, you’ll wonder why you ever bought it.

This rich, gelatin-filled stock is often called chicken broth, and for everyday use the terms are interchangeable. Traditionally, though, stock is made from bones and cooked longer, which is exactly what we’re doing here.

And yes, you can safely pressure can chicken stock so it’s ready on your shelf whenever you need it.

Chicken Stock vs. Chicken Broth (What’s the Difference?)

Homemade chicken stock gelled after cooling, showing natural gelatin from long-simmered bones.

If you’ve ever pulled a jar of homemade stock from the fridge and found it fully gelled, you already understand the difference.

Chicken stock
- Made primarily from bones
- Longer cooking time
- High in natural gelatin
- Rich, full-bodied texture
Chicken broth
- Made with more meat
- Shorter simmer
- Lighter flavor and body

For home cooks, especially those canning, the distinction isn’t critical, both are pressure canned the same way. But if you’re using carcasses, backs, necks, and feet and cooking them low and slow, what you’re making is properly called stock.

Why Make Your Own Chicken Stock?

This isn’t about trends or “superfoods.” This is about good stewardship and real food.

Uses the whole bird. Carcasses, necks, backs, and the best part... feet.
Naturally rich in gelatin from collagen in the bones.
Deep flavor without additives or fillers.
Far cheaper than store-bought broth.
Shelf-stable when canned, freeing up freezer space.

It’s the kind of kitchen habit our grandmothers didn’t think twice about, because it just made sense.

Best Chicken Parts for Rich Stock

You don’t need anything fancy, but bone variety matters.

Excellent options:

Roasted chicken carcasses
Backs and necks
Wings
Chicken feet (optional, but unmatched for gelatin)

Feet might look strange, but they’re one of the best additions you can make if you want a truly rich stock.

Ingredients for Homemade Chicken Stock

Chicken stock ingredients simmering together, including bones, onions, herbs, and peppercorns.

This chicken stock is made the traditional way — from bones, aromatics, and time. Exact amounts aren’t critical, and you can adjust based on what you have on hand.

Chicken bones (carcasses, backs, necks, wings, or feet)
Cold water (enough to fully cover the bones)
A small splash (or “glug”) of apple cider vinegar
Onion tops or whole onion, roughly chopped
Celery stalks and leaves
Carrots
Garlic cloves
Bay leaf
Fresh or dried thyme
Fresh or dried rosemary
Whole peppercorns
Salt (added after cooking, before use or canning)

Note on seasoning:
Salt is best added after the stock is finished. This allows you to control the final flavor and keeps the stock flexible for soups, sauces, and gravies. Light seasoning before canning is fine, but many home cooks prefer to leave it unsalted and season when using.

Supplies Needed

How to Make Chicken Stock

Chicken stock simmering with bones, onion, herbs, and peppercorns during the cooking process.

Roast the Bones. (Optional, but Recommended). For deeper flavor, roast bones at 400°F for 30 to 40 minutes, until golden brown. This step isn’t required, but it makes a noticeable difference.

Simmer Low and Slow. Place bones in your pot and cover completely with cold water. Add vinegar.

Stovetop: Bring to a gentle boil, reduce to a low simmer, and cook 8–24 hours.

Slow Cooker: Cook on low 12 to 24 hours.

Instant Pot: Cook on high pressure 120 minutes, then allow a natural release.

Add vegetables during the last hour or so, so they don’t turn bitter.

Strain and Chill. Strain out bones and solids. Cool the stock quickly. Once cold, remove the solidified fat from the top. At this point, your stock should be deeply colored and gel when refrigerated.

How to Can Chicken Stock Safely

Chicken stock is a low-acid food and must be pressure canned.

Reheat the Stock. Bring the defatted stock back to a full boil before canning.

Prepare Jars and Canner. Wash jars and keep them hot. Prepare lids according to manufacturer instructions.

Fill the Jars. Ladle hot stock into jars, leaving 1 inch headspace. Wipe rims, apply lids, and tighten bands fingertip-tight.

Process in a Pressure Canner. Vent steam for 10 minutes, then apply the weight.

Pints: 20 minutes
Quarts: 25 minutes
Pressure:
- 10 lbs (weighted gauge)
- 11 lbs (dial gauge)
- Adjust for altitude as required

Cool and Store. Allow pressure to return to zero naturally. Let jars rest 12–24 hours. Check seals, remove rings, label, and store. Properly canned chicken stock is shelf-stable for at least 18 months.

How to Use Homemade Chicken Stock

Pressure-canned chicken stock in mason jars, ready to use for soups, cooking, and everyday meals.

Soup and stew bases
Cooking rice, beans, or grains
Gravies and sauces
Braising meats
Sipping warm during illness

This is one of those staples that quietly supports dozens of meals without ever calling attention to itself.

📖 Recipe

Yields 4-6 Quarts

Homemade Chicken Stock (Pressure Canned or Fresh)

Name: Homemade Chicken Stock (Pressure Canned or Fresh)
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 40 min
Yield: 4
Cuisine: Comfort Food
Ingredients: Chicken bones (carcasses, backs, necks, wings, and/or feet); Cold water (enough to fully cover bones); 2 tablespoons apple cider vinegar; Onion tops or 1 whole onion, roughly chopped; 3 celery stalks (leaves included); 3 carrots; 4 garlic cloves, smashed; 1 bay leaf; 1 1/2 teaspoons dried thyme or a few fresh sprigs; 1 teaspoon dried rosemary or a small fresh sprig; 2 teaspoons whole peppercorns; Salt, to taste (added after cooking)

Prep Time: 15 minutes

Cook Time: 12 hours

Processing Time: 25 minutes

Total Time: 12 hours 40 minutes

A rich, traditional chicken stock made from bones, aromatics, and time. This deeply flavorful stock is naturally gelatin-rich, perfect for soups, gravies, and everyday cooking. Includes instructions for both fresh use and pressure canning.

Ingredients

Chicken bones (carcasses, backs, necks, wings, and/or feet)
Cold water (enough to fully cover bones)
2 tablespoons apple cider vinegar
Onion tops or 1 whole onion, roughly chopped
3 celery stalks (leaves included)
3 carrots
4 garlic cloves, smashed
1 bay leaf
1 ½ teaspoons dried thyme or a few fresh sprigs
1 teaspoon dried rosemary or a small fresh sprig
2 teaspoons whole peppercorns
Salt, to taste (added after cooking)

Instructions

Roast the Bones (optional). For deeper flavor, roast chicken bones at 400°F for 30–40 minutes, until lightly browned.
Build the Stock Place bones in a large stockpot, slow cooker, or electric pressure cooker. Add cold water to fully cover the bones. Stir in the apple cider vinegar.
Simmer
Stovetop: Bring to a boil, reduce to a gentle simmer, and cook 8–24 hours.
Slow Cooker: Cook on low 12–24 hours.
Instant Pot: Cook on high pressure for 120 minutes, then allow natural release.
Strain and Cool Remove bones and solids. Strain stock through a fine mesh strainer. Cool quickly and refrigerate.
Remove Fat Once fully chilled, skim off and discard or save the hardened fat.
Season. Add salt to taste after cooking, or leave unsalted for canning.
For Pressure Canning
Bring stock back to a full boil.
Ladle hot stock into hot jars, leaving 1 inch headspace.
Wipe rims, apply lids, and tighten bands fingertip-tight.
Process in a pressure canner at 10 lbs (weighted) or 11 lbs (dial) adjusting for altitude:
Pints: 20 minutes
Quarts: 25 minutes
Allow canner to cool naturally. Let jars rest 12–24 hours before checking seals.

Notes

This recipe makes chicken stock, though it’s often referred to as chicken broth. Both are pressure canned the same way.

Salt is not required for preservation and is best added after cooking.

Herbs and vegetables are included for flavor and may be adjusted or omitted.

A properly sealed jar of chicken stock is shelf-stable for at least 18 months when stored in a cool, dark place.

Stock should gel when cold — this is normal and a sign of good collagen extraction.

Altitude Adjustments Pressure canning times remain the same, but pressure must be adjusted for altitude:

0–1,000 ft:
10 lbs (weighted gauge)
11 lbs (dial gauge)
1,001–8,000 ft:
15 lbs (weighted gauge)
12–15 lbs (dial gauge, according to manufacturer)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 12mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g

Nutrition information is automatically calculated and is not guaranteed to be accurate. I’m not a nutritionist... just a home cook sharing what works in my kitchen. Please use your preferred calculator if you need exact values for dietary needs or medical conditions.

How to Make and Can Homemade Chicken Stock