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.

My wife does it, adds the feet as well. Handy to have on hand

My wife renders chicken fat. She calls it chicken butter. It is very good too.

You should not water bath chicken broth. A water bath will not kill botulism. Maybe you can can in a water bath and be alright 99 times out of 100, but there might be that one time you kill your self. I have heard it said, “but we always water bath, no problem”. Water bath is NOT the proper way to can chicken broth.
Read the ball blue book.
Pressure Canning Instructions
Prepare Canner: Place the jars on the rack inside your pressure canner, which should contain 2-3 inches of simmering water. Lock the canner lid in place.
Vent Steam: Turn the heat to high. Allow a steady stream of steam to escape from the vent pipe for a full 10 minutes before placing the weighted gauge or closing the petcock valve.
Process: Bring the canner to the required pressure (see table below for altitude adjustments). The processing time is 20 minutes for pint jars and 25 minutes for quart jars.
Elevation (feet)

Dial Gauge Pressure (lbs)
Weighted Gauge Pressure (lbs)
0 - 1,000 11 lbs 10 lbs
1,001 - 2,000 12 lbs 10 lbs
2,001 - 4,000 13 lbs 10 lbs
4,001 - 6,000 14 lbs 15 lbs
6,001 - 8,000 15 lbs 15 lbs
8,001 - 10,000 16 lbs 15 lbs
Source: NCHFP
Cool Down: Once processing is complete, turn off the heat. Allow the canner to cool down and depressurize naturally until the pressure gauge reaches zero. Wait a few extra minutes before removing the lid, tilting it away from you to avoid steam burns.
Final Cooling and Storage: Remove the jars from the canner and place them upright on a towel on the counter, undisturbed, for 12-24 hours to cool and seal completely. After cooling, check the seals (the lid center should not flex when pressed). Remove the screw bands, label the jars, and store them in a cool, dark place.