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Chicken Bone Broth

Print Makes about 4 (490 mL) or 2 (945 mL) jars

Using leftover roasted whole chicken or chicken parts is one of the best ways to make stock. The addition of fresh chicken wings increases the flavour and natural mineral content. For bone broth, follow the directions below.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Pressure Preserving

You Will Need:

  • 1 (2 to 2.25 kg) Carcass (including skin) from roast chicken, broken into large pieces

  • 1 lb fresh chicken wings

  • 2 L water

  • 1 Tbsp. salt

  • 1 Tbsp. unfiltered apple cider vinegar (5% acidity)

  • 2 large carrots, coarsely chopped

  • 2 bay leaves

  • 1 large onion, coarsely chopped


1. Preheat oven to 107°C. Combine all ingredients in a large stainless steel or enameled Dutch oven. Bake, covered, at 107°C for 7 hours. 

2. Reduce oven temperature to 90°C and bake 7 more hours. Remove bones from broth. Pour broth through a fine wire-mesh strainer into a 2 qt (2 L) glass measure or large bowl; discard solids. Skim fat, and add water, if necessary, until broth measures 2 qt. Wash Dutch oven. Return broth to Dutch oven; bring to a simmer.

3. Ladle hot broth into a hot jar, leaving 2.5 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure preserver containing 5 cm of simmer water (90°C). Repeat until all jars are filled.

4. Place lid on preserver, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi). 

5. Process 490 mL jars for 20 minutes or 945 mL jars for 25 minutes. Turn off heat; cool preserver to zero pressure. Let stand 5 more minutes before removing lid. 

6. Cool jars in preserver for 10 minutes. Remove jars and cool. 

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