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A whole chicken cut into pieces in a black cast iron dutch oven with onions and carrots.

How to Make Chicken Broth

The ability to make a nourishing gelatinous broth is one of the best life skills you can develop! Making homemade chicken broth from scratch will save you money because you will never again have to buy boxed stock from the store. Bonus, it will also teach you how to be more thrifty and less wasteful! Keep reading and learn how to make chicken broth!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 219 kcal

Equipment

  • large dutch oven
  • fine mesh strainer

Ingredients
  

  • 1 whole chicken cut into pieces at joints
  • 1 yellow onion quartered
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 2 bay leaves
  • 2 teaspoons coarse salt
  • 2 tablespoons apple cider vinegar or substitute white wine
  • 2-3 quarts water cold

Instructions
 

  1. A whole raw chicken cut into eight bone-in pieces on a white platter with onion and carrots.
    Cut the whole chicken apart at the joints. I use heavy weight kitchen shears to do this, but a chefs knife would also work. I include the feet, spine and neck in the stock if it is available. Do not discard any parts! It can all be used to make stock. 
  2. A whole chicken cut into pieces in a black cast iron dutch oven with onions and carrots.
    In a large dutch oven or stock pot, lay the chicken in an even layer on the bottom of the pot. Add the onion, carrots, celery, bay leaves, salt and apple cider vinegar to the pot. 
  3. A cut up chicken in a dutch oven with vegetables.
    Pour enough water into the pot to cover the chicken by 1-2 inches. This is usually 2-3 quarts. Turn the stove on to medium heat and begin to cook the stock. As it begins to simmer, you will notice a white foamy film on the water. I skim this off with a spoon and discard it.
  4. A quart mason jar of pressure canned chicken bone broth with a rich brown color.
    Turn the heat down to low and put the lid on the pot. Cook on low for 2-4 hours. Remove the chicken and vegetables from the pot and strain the liquid through a fine mesh strainer or cheese cloth. The stock can be stored in the refrigerator for up to 5 days.

Video

Notes

HOW TO PRESSURE CAN HOMEMADE CHICKEN BROTH

  1. Prepare your pressure canner by placing the rack in the bottom of the canner and filling it with 2-3 inches of water. Bring the water to 140 degrees Fahrenheit.
  2. I bring my refrigerated broth back to a boil in a large pot. Fill the hot jars with hot broth and measure the headspace with a ruler to allow one inch.
  3. Wipe the rim of the jar clean with a paper towel dipped in vinegar.
  4. Place the just-washed lids and rims on the jar. Tighten to fingertip tight.
  5. Use a jar lifter to place the jars in the pressure canner. Place the lid on the canner and lock it into place. Turn the heat on high watch for a steady stream of steam. Once it is steaming, set a timer for ten minutes.
  6. Put the counterweight on to block the vent and wait until the pressure reaches 10 pounds of pressure. Set a timer and hold the pressure for 20 minutes for pints and 25 minutes for quarts.
  7. Turn off the heat and allow the pressure to reduce to zero naturally. When the pressure has completely reduced, and wait ten minutes before removing the jars from the canner.

Nutrition

Calories: 219kcalCarbohydrates: 3gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 71mgSodium: 682mgPotassium: 287mgFiber: 1gSugar: 2gVitamin A: 2865IUVitamin C: 4mgCalcium: 32mgIron: 1mg
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