Pressure Canning Chicken Bone Broth 

People who say, why not just go to the store and buy a quart for a buck 50 have not tried homemade broth.

I have just about left off all other recipe sites. You are amazing. You have taught me so much, and I have cooked all my life. I'll soon be 76. It just shows that we are never too old to learn. I got a dehydrator and plan to follow your wonderful videos. I thought I was thru canning, but with the world in such chaos, it would be wise to stock up, even if it's just for me. Thanks again!

Place a strainer in the bowl as you remove the solids from the pot. That way, extra broth drains into the bowl, and then you can press the solids to extract whatever broth is left before discarding.

I discovered your channel a couple of months ago and love how instructional your make them. Your years as a professor are shining through. I'm new to canning and have only water bathed canned as of yet, but canning raw packed meat is on my list of firsts for pressure canning. Hope to work my way up to homemade bone broth soon. Yours looks yummy.

Fantastic tutorial! I put the strained out bits in the blender with enough water to make a slurry. Then it goes into ice cube trays in the freezer, and onto a freezer bag when solid. When I say "chick-scicle" my Beagle darts straight to the fridge in an absolute frenzy.

Just started canning and your channel is my “go-to”! Love all of your videos! Keep ‘em coming for this beginner! 😊

I don't trust just anyone,canning. You are my go to person! You never disappoint me. Thanks for sharing your expertise with us. May God continue to bless you

I got an Instant Pot from my husband 2 years ago. My niece and her husband got me an Instant Pot for Christmas the same year. I have 2 pots going with chicken broth right now.

Costco chickens are raised on factory farms, from breeds genetically modified. Costco has resisted requests from their shareholders to publish quantitative data showing progress away from the overall use of antibiotics in their chickens. Costco has not released an analysis of their chicken products to support the survey’s results. I would personally purchase an organic chicken/beef shanks, etc. when making bone broth. But Rose's instructions are excellent. I love her videos. I would just swap out the bird for one not ladened with antibiotics and hopefully given better feed.

Hello, I’m a new subscriber. I absolutely love your videos and your wealth of knowledge. That is, by far, the prettiest bone broth I’ve ever seen. Can’t wait to try my hand at it. Thank you for sharing. Blessed be!!!

Pam, I finally got around to making this today. Dividing the process into 2 separate days made it so much easier and it was not overwhelming. I'm thrilled to be able to have several quarts at the ready and also have room in my freezer for other things. Thanks so much for sharing your knowledge ... you're the only canning channel on RU-vid I trust! 💕

Always loooooove your videos. Keep them coming. You are so good at explaining the “why”.

My wife and I love your videos!!! Keep them coming!! I especially love your mathematical and science applications to your awesome recipes that make them perfect and understandable!! You inspire us!! Thank you thank you!!

You sound like a very intellectual person. The way you talk remind me of somebody that is A lawyer. I love your show

I've been saving bones in my freezer till I had enough. I will be making some soon.

QUESTION- do I have to remove fat?? I wanted to leave it.

I learned recently to save the chicken fat (smaltz) to use. I save it and freeze it. It’s great in frying, or replacement for butter in savory recipes.

I love your channel and have learned so much from it. I was curious how the jars react to the drastic temperature changes from the canner to the outside air which may be a lot cooler at your altitude?

Oh thank you! You made it so simple. I will have my remaining bones tomorrow and will be making my bone broth in my Crockpot pressure cooker. I am so excited. I'll check back with my out come in a few days. I love broth and I remember my Grandma always seemed to have a pot cooking in the back of her stove for bones, especially in the winter She called it her fourth pot. The broth that came from that pot was amazing. All of her bones & veggie trimmings went into that pot, including her garlic & onion skins. That was how we first colored eggs for Easter, out of that fourth pot. Beautiful colors from onion skins, beets, carrot tops etc.

I just found your channel..I've tried the apple peel jelly. It was a success! I usually don't buy chicken like that but it's be worth a try . I'm excited to try. Thank you for helping me provide for my son and I.

Im new to pressure canning so still at the scaredy cat stage 😅. I love your videos Rose but have a question. I have the ball books and there are recipes in them for stocks and broths but noticed you just throw in what you have on hand without measuring. Ive been keeping rotisserie chicken carcasses in my freezer for the past couple of months and have also collected lots of vegie peels, onion skins etc, and other vegie scraps which Ive frozen. But now im confused as to what is deemed safe. I watch you confidently just put whatever ingredients you like in and I want to do the same lol. What are your thoughts on just winging a broth of stock recipe like this?

I am brand new to canning. Still waiting for my pressure canner to arrive. Thank you!! Your videos are very informative and easy to understand.

Although I have been looking for canning videos over the past year, this is the first time that I found your channel. I loved the video, the instant pot made light work of matters, I will have to look and see if they have those in the UK. I am waiting for my pressure canners. I ordered one in July (not yet received), but saw another one available - so I bought that one as well. As you can imagine, I am so ready to start, but I don't think that I will have it for some weeks yet. Canning is not well known in the UK, pressure canner looks to be able to solve lots of my food storage issues, as well as a quick and convenient option on the shelves for tough days! The broth looked amazing, I have made some stocks, but never broth - and until now I have had to freeze the stock. Over the past year, I have realised the 'fragility' of freezing food as a method. Although my freezers are new and excellent, it is the threat of power loss that is the problem in a regular house. We are prepared for short term issues, but not prolonged. Pressure canning will also solve a problem that I have in having nowhere suitable to store root vegetables long term from the garden. Thank you for going to the effort of showing and teaching us these skills. (PS those kitchen tiles are stunning!)

My kids always look at me like I’m crazy when I use a Rotisserie chicken that I bought at the store and I put the gelatinous part in whatever dish I’m cooking. I think that’s where a lot of the flavor is and it’s so good for you. But my kids just look at me like I’ve lost my mind lol I also always use the leaves on celery. I think it has so much flavor.

I just started canning. I bought nesco. I love it!! Love that ping. I wish i would have done this in my 20s. I'm 53 and I've learned a lot from you. Thank you for your guidance

Good afternoon! I noticed your canning outside on a propane cook stove. My question is what speed are you cooking because I'm reading you can't be conning on more than 12,000 BTU's to protect your pressure canner. I am also just under five thousand feet elevation and I'm interested in possibly buying a cookstove.. Thank you.

Finished canning and got 6 quarts and all sealed 😀 And forgot to tell you that I also canned up 12 pints of ghee, thank you for all your videos that have really taught me so much.

All that beautiful schmaltz!!! once the fat cap has done it's job keeping the broth fresh, I melt it and keep it in the fridge. It is great to fry chicken in, or saute home fries in. My grandma spread it on toast.

I am all about the convenience of an Instant Pot. Why not use your pressure canner to pressure cook the carcasses all at once? Seems like it would save some time. That broth looks awesome. Love your videos!

Καλημέρα σας από Ελλάδα θα ήθελα να Μ;θω οι κονσέρβες κρέατος πόσο μπορούμε να τις κρατήσουμε ευχαριστώ πολυ

I am so happy you are still doing canning videos this time of year. I was about to take my pressure canner downstairs today, but remembered i wanted to can bbq pulled pork first. Have you gotten snow yet? We got some the other day and we are under a snow warning again tonight. Thanks so much for your great channel. I do so enjoy it.

Thanks so much. Seems very easy and straight forward. You took all the mystery out of canning. Your videos are great!

🐓 Thanks for this video, it’s nicely done ✅. I have the Power Cooker Pressure Cooker. Can it be used instead of the Instapot? 🙏

Thank you for this video. I especially learned how you got enough broth to run a full canner. Today I was trying to make enough turkey broth from the Instant Pot broth I made to run my Nesco pressure canner. I did end up running two batches. Glad to know that is how you do it as well.

Merry Christmas Pam and Jim! I have two carcasses cooking; one plain for Murphy and one seasoned for humans w/ onion, carrots, and plenty of garlic/seasoning! This is my first time making chicken broth overnight in the crockpot. I would like to can it up on Christmas... need something to do. I think there are 10 pint jars and 12 1/2 pints kicking around to use. How long do I process them if quarts are 25 minutes? I only PC meats/stews, so I appreciate it. Yes, I have the books, but trust you. :)

Pam, how long is it okay to keep the both refrigerated until I have enough to can? Is 3 or 4 days too long? Thank you! 🙏🏼😊

I’ve kept my chicken bones/ carcass in the freezer , do I need to thaw before I start this process or not? Thank you!

I made turkey bone broth with my Thanksgiving turkey scraps. I followed this basic recipe you used, but i didnt add the carrot, and i did less of the celery and onion because i just had some scraps. Then i strained it and processed it just as you did here. No solids. I used pint & a half jars, so i did it for the quart time. Then i was looking in a group on facebook and someone was attacking another person for doing it this way. They said we should have canned it for longer because of the added veggies. But i strained them out it was only broth that i canned. Now im scared that i made botulism in a jar and i certainly dont want that. I did 25 minutes at 13/14psi (5292ele)

Pamela you are incredible. The BEST teacher I have ever seen. Everything is so intelligently organized, so understandable, no talking face face face, just the delivery of accurate information in the most generous and kind way. Keep up the good work you have given viewers the truth without criticizing others. Congratulations.

Getting psyched up to make some broth. Question though, I don’t see a difference in ingredients between just regular chicken broth and chicken bone broth. The only different I can see is chicken broth is a lighter color, whereas the bone broth is darker. Could you or someone explain please? thank you for these great instructions!

I have a few question about pressure canning: 1. If I have 5 quarts and 1 pint of broth, and I want to put them all in at the same time, could I process them all for the designated quart time? 2. All of my jars except one sealed before I ever took the lid off. I let it cool for at least a half hour, maybe 40 minutes, because I was scared to take the lid off too soon, and by the time I took the lid off I only heard one seal. The rest were already sealed. Is this normal? 3. When I finally took the lid off, I saw that about an inch of my water was gone. Is this normal? I started with about 2 to 3 inches and I only had about an inch and a half left. Thank you! (Newbie here)

I love your video, but I honestly low pressure cook for 8 hours. I think it gets everything out of the bones. If your bones haven't fallen apart, you can cook your bones again.

Can I use raw turkey or chicken carcass I’m canning raw what time would be for processing

I’ve heard some people say fat will prevent the sealing of the jars. Is that why you remove it? For the first thing I canned there was still fat on the meat but I still got a seal. In your turkey broth video you said you’d throw it away when you open them. Why?

What do you use for outdoor stove for canner? I have a glass cooktop so I am afraid to can indoors. I have an electric canner for indoor use but I have a big canner I can’t use.

Will the cook time be the same in the instant pot canning setting? I have the instant pot max like in your other videos but wasn't sure if I should do broth for the full 90 minutes?

Could I can ham or pork bone broth. Bernardin and the national center for food preservation don't mention it, yes or no. Any ideas? Thanks!

I have a question. I canned my bone broth according to Ball Blue book. They all sealed however I noticed when putting them up that there is a white sediment at the bottom is this normal?

I found a Instant Pot Duo at a second hand store and tried the bone broth in it. What a time saver. thanks for sharing this method. I keep looking for a IP max but have never seen that one in our area.

Thank you Pam for this video! I've never canned any kind of broth before and I bought 12 Rotisserie chickens on CLEARANCE one day I was at Walmart. I can't remember the last time I paid $3.42 for a chicken, let alone a COOKED chicken! I'm so excited to try this! I've been canning for years but there are soooo many foods I have never canned before. I want to have a stocked pantry like so many people with their own channel. Thanks to you and your husband for having this channel. I've been watching you for almost 1.5 years. 😊

YAY! I just did this with a rotiss chicken about 2 months ago.

Looks really good,just wondering if you could set the instant pot a couple of times like so it will cook for 2 hours then set again for another 2 or is it good enough with just 2 hours

Watched a third time! I have decided before canning my meat this month to do a whole lot of broth first! Thanks

Thank you for answering my comment and thank you for being so awesome!

I’ve found for me is if I put pepper in while using the pressure cooker the pepper gets way too strong. Almost too hot to eat the food I cooked.

Aloha… when u say “at 6.15 we’ll let the pressure release on its own. What Does that mean with the vent or steam button. What should it be at?

What brand is that pepper mill? Wow, it really cranks out the pepper!!

OK I definatley have to get one of those silicone quart pourers for Christmas!!!!

Can you pressure can the rotisserie meat? Would that be hot packing?

You explain things in a way that I can understand! Thank you!

Beautiful Broth! I have shied away from making bone broth, because of the labor, mess, & less than great results I usually get! However, your methods & recipe give me hope to try it again! Thank You!!

can you dry those bones and grind them up for bone meal in your garden?? great video

Does the gelatin remain intact or will the heat from pressure canning break it?

Thank you for another great video! I enjoy your channel very much. I worked as a bench chemist for a number of years so I appreciate the little science moments you offer.

Off on my first foray into pressure canning on my own (as opposed to "helping" grandma back in the day). I'm just doing veggie broth, because I had a HUGE bag of veg scraps in the freezer that needed turned into broth, and I know I won't be able to use it all before it goes bad, and there's no room in the freezer to freeze it. Wish me luck!

Excellent video, as always! The color of your broth is fabulous. I also add the vinegar to soften the bones and draw more nutrients out. In the past few years, I started adding the onion skins as well as some beets, with greens. The deeper color and addition to flavor is wonderful. Thanks for taking your time to make these videos. These are skills that we learned from childhood, but cooks nowadays do not have any of this knowledge. Your videos are so valuable.

Since it wasn't mentioned, at what point do you add the weight? After the 10 minute vent steaming was done? This is my first time canning, I'm starting simple LOL and my chicken broth as been cooked today and i will chill it now and can tomorrow since it's getting late. I've learned a lot from you and appreciate your expertise! I trust you over anyone else's channel! I will continue to watch your videos so I can learn to can raw chicken. I'm prepping for what may come in 2023. Thanks Red Rose!

Would the instapot and canning times be the same with beef bone broth?

I am doing chicken broth in my presto digital canner. I am at 1,030’. Do I need to add 5 minutes to my processing time? I did my broth for 24 hours in electric roaster, 3 carcasses and 6 chicken feet. It did not gel, but tastes good. I’m thinking cooking for too long May be the reason for no gel. What are your thoughts on that? I will be trying smaller batches in the instant pot. New pressure canner here.

Hi, Pam & Jim! I've been watching a few of your videos, really enjoying them, thank you so much! I was wondering if you had an opinion on the bone broth vs. plain broth (or, meat broth) 'controversy'? I would also like to praise your basis in the science of food preservation & safety. We do certainly need folks to come up with new methods and recipes, but they need to be safe and based on scientifically proven methods, and I greatly appreciate that you trust and rely on those methods. You have a wonderful teaching method and manner, Pam! I have subscribed, and am wandering through your past videos, though a bit slowly (to make them LAST). Brightest blessings to you & yours!

not once did you wash your hands after breaking up the chicken.. touched the pepper mill, cabinet handle, grabbed the salt and more.. omg... yer not safe in a kitchen.. i wouldn't trust you in a restaurant kitchen for sure!

Hi Pam…quick question…when you made the broth in the instant pot on the soup setting, what heat setting did you cook it on? Low, High or Max? I know this is an older video so maybe you won’t see my comment, but maybe someone else has experience with this.

What about water bath canning bone broth? My understanding is that until pressure cookers were manufactured Ball also published advice for water bath canning of low acid items and such. Many other countries still use only water bath canning. How long would you do so?

I enjoy watching and listening to you. You give every bit of information. I have a question...I pressure canned some meat with broth today and just took them out of the canner. 5 qts came out still boiling, but 2 were not boiling at all. Are they safe? Even if they seal...or will they not even seal?

I have a 10 quart instant pot and an insert basket to put all the solid veggies. I usually pressure cook for 3 hours. I also use a couple packages of chicken feet. It comes out so good and it’s like jello. Then into the freeze dryer.

Sorry, just started watching, I would assume you could go straight to the freeze dryer before canning??

Hello I slow cook my bones with lots of different veggies and potatoes including sweet potatoes and kombu. I drain and strain so it is all liquid. However it is not clear but cloudy because of potatoes. My question would i treat it as broth 25 mins or solids 75 mins? I am using quarts in a instapot max. Thank you so much for your continued help! God Bless you and Jim.

I’m making bone broth today. My hands got so cold from handling the refrigerated chicken that I needed to take a breather. So I checked your channel to see if you had anything to add. 👩‍🌾

Instant pots are the best! Myvfruend just gifted me a second one and I had them both going with broth the other day.

God Blesss You Pam & Jim (your faithful vidiographer). In my lifetime, I have made my share of chicken bone broth. I found at my church flee market an 18 qt Oster roaster for $5. It makes watching over my stove for so long much less stressful. My question is, when finished making any bone broth, do you know if the bones have a mineral value I could dry and grind into a bone meal for the garden or is the phosphorus & calcium cooked out? Just thinking out loud. Sincerely.

Great tip about wiping the rim of the jar with vinegar. I've always wondered if I might get a bad seal from just using a damp paper towel. I never have ,but this will give me a little more confidence. Speaking of vinegar, I make my chicken broth in a slow cooker and use about 1/4 cup apple cider vinegar in 1 gal. of water. Is that about right?

Homemade chicken broth is the best! But I only use organic farm raised chicken, because your bones will only have the minerals that the chicken was raised in and I don’t want antibiotic’s and stressed chickens. I also let my chicken bones sit overnight in the water and 1/4 c homemade ACV to help with extracting all the goodness. Also I keep all my ends from carrots, celery tops, whole garlic (skins and all), onion skins, pieces and add to the pot when cooking. No added salt.

I make bone broth weekly - I cook my own whole chickens and add chicken feet for even more collagen, a healthy splash of ACV, a whole bulb of garlic cut in half, a handful of fresh dill, sprigs of rosemary, bay leaf, salt, peppercorns, carrots, celery, onions with skins … same time on the IP. I usually use it up or freeze it, but so excited to be able to can it. Thank you thank you thank you!

I love that you love and care for Jim so much.

Couldn't you use your 23 Qt. Presto pressure cooker/canner instead of the InstaPot 3 times to make the chicken bone broth? I don't have an Instapot but I do have the 23 Qt. Presto pressure cooker/canner and would like to use it.

I've tried to make bone broth before without success. I love beef pho. Now I know what I was missing. Thank you for uploading.

Thank you for sharing your wisdom! I just bought 3 rotisserie chickens from Sam’s (no Costco nearby), and my first batch is in the insta-pot now. Second year gardeners, and this year my husband built two raised beds near the house for salads so today I harvested celery that went into the broth.

Pam why can’t I put my cold broth into cold jars into my pressure canner and then turn on the flame? It seems a lot of work to reheat the broth in order to can it.

I'm 60 years old and I've been studying and practicing emergency preparedness since 1999 (Y2K) but I always seem to learn a thing or two from your videos. God Bless.

Just what I was looking for! It's 2022 and the prices are sky high on chicken and everything else. I'm making bone broth via your directions and freezing the chicken meat for later use. No more wasting food. Thanks so much for sharing your knowledge.

Could you help me and please tell me where you bought your butane hot plate that you were using a on one of your shows I knew one very badly and I need to know the name of it and where you got it please help me thank you very much I love all your recipes

Hi, I thought I would share how I use our stripped bare roast chicken (from Costco). I do this weekly since chicken gets eaten alot in our household. I save all the bones from other meals from this chicken, some of the fat , using all those gelatinous bits and throw it all in my instant pot covered in water. I pressure cook for 3 hours. I drain off the broth, save a quart in the frig for use.I freeze the remainder.The bones and bits left in my strainer i crush using a potato or similar masher (they are now completely soft) I portion those out into appx. 2- 3 Tablespoon containers and freeze it for a tasty addition to my dogs food. Hes loves it. There are no jagged bone bits to hurt him. Since I planned to use all the bone bits for the dog I do not add other things like onion that may harm the dog...just water to cook it. I can add seasoning to the broth we use.

Dear mommy, can I tell you something that is not for cooking? When you talking about YOUR DEAR JIM, I hope my English will be OK to make you understand my feelings: YOU LOVE YOUR JIM and we feeling this. Continue to love him, and take care each others. My husband died last May after 56 years together still in love, like you. Take care, dear, and can I say that I envying you ... but I love you too! I am French speaking so I hope you will understand my feelings!

If you only had four or five quarts and you needed to go ahead and can them, is it better to add a couple of quart jars with water so that you have a full canner, or is it okay to just do the four or five?

How long should i can shrimp stock for

Love all your videos very educational thank you for sharing your wonderful recipes. Can I keep the broth in the freezer until I have enough to can alot of jars?

What size instant pot did you use here? Thanks

I bought the silicone containers and love them. I sure would have loved to have had them when I canned for our family. Thanks for sharing your experience with these beauties.

Could you have done a water bath instead to seal the lid ?

Thanks for using the instant pot method. Mine is a Carey. Mrs. Pam, is there any reason we can't top off the last jar of bone broth with hot water when our jar isn't quite filled? I know it will be weaker, but so often the broth is very rich anyway.