Meat, Fish, Soup, Stews, and Savory Sauces

Chicken Stock

Homemade chicken stock is easy to make and a useful kitchen staple to have on hand


  • 3-4 lb (1.5-2 kg) chicken, cut into pieces
  • 16 cups (4000 ml) water
  • 2 stalks celery
  • 2 medium onions, quartered
  • 1 tbsp (15 ml) salt
  • 10 peppercorns
  • 2 bay leaves


  • Place 8 clean 500 ml or 4 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Combine chicken and water; bring to a boil. Add remaining ingredients. Reduce heat; simmer 2 hours or until chicken is tender. Remove from heat; skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. Bring stock to a boil.

  • Ladle chicken stock into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining stock.

  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:

  • Jar Size Time

    • 500 ml 20 minutes

    • 1 L 25 minutes

  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.



October 16, 2016


Nanaimo, BC

Awesome recipe...I usually save chicken carcasses and roast them at 365 degrees. Then I'll make my stock with these same ingredients and add 4 cloves of garlic. I sauté the onions and garlic for 3-5 minutes first and then add the water and other ingredients.