I have never done it, can vegetable stock and many other things

Started yesterday afternoon in the big crockpot with a chicken carcass

and a few veggies, let them cook all nite

I have enough strained stock for 6 pints

Has anybody ever canned chicken stock and how did it turn out ?

Let it settle for a while the fat will rise and remove it so it stays good longer according to my wife. I asked her for you.

I don't do the process just enjoy the results so I can say it turns out well.

Thank you alot !

Canning it with the fat still in it won't make it last any less time, so long as you wipe the rims good and make sure there's no fat on them when you place the lids on. However, jars canned with the fat in it may look less appealing than if you removed the fat first. You can place the broth in the fridge for a few hours, or outside overnight if it gets cool enough, and the fat will gel up and can easily be removed. Then just heat it back up to boiling and fill your jars. Or just can it as is. Won't hurt anything but looks.

We do it every year when we butcher chickens. Turns out great for us! We love to have it on hand

Wife says do not take out the fat, fat in the stock gives it the flavor.
Water bath pints 20 minutes and quarts 25 minutes

We just put it in jars and freeze it. Don't get rid of the fat.

Freezing is a slam dunk no lid failure.