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.

yep pressure can,

You can make a good stock with left over Turkey carcass as well. Boil it down for a couple hours then pressure can as KS describes above. I leave bits and pieces in a few quarts and strain a few through tea towel for clear broth.

I've got several quarts in the basement canned up. I save chicken carcasses in the freezer until I've got enough to fill out the crockpot. When canning day comes, I just fill the crockpot with carcasses and water and boil all day, like 8 or more hours. I strain and fill jars with hot stock, without removing any fat, and pressure can per the Ball recipe book.

join
The Original Canning Rebels
on FB

Its a rebel website that doesn't put up with all the you need to pressure can this or you die crap.

2 hours is pretty common, not USDA approved.

I don't recommend gambling on advice from AI. Almost every other credible source will say to pressure can broth. As with any other low acid food.

Destroying botulism spores happens at 240ish degrees. Open-air boiling will never get to that temp, obviously, so it doesn't matter how long you boil it. Whether you water bath can for 20 minutes, 2 hours, or 2 weeks, any botulism spores will still be present.

I'm still going to freeze my chicken soup.
I cook my vegies and my noodles by themselves in chicken broth. At the same time, I'm boiling my chicken carcass and chicken parts in a separate pot. After that's cooked for about an hour, I spoon in the vegies into the jars th en add the hot chicken parts into the jars. Let cool and place in the freezer.