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Preserving Chicken Stock

SO! By this point I am going to assume that you have already made your own chicken stock and are ready for preserving chicken stock! If you haven’t, then please proceed to my instructions for how to make an easy chicken stock. You can find those instructions right HERE.


Easy Chicken Stock 3

Easy Chicken Stock 3

Preserving chicken stock is EASY!

There are two main methods that I use. Number one is freezing. Just pour the chicken stock you have into labeled zippered plastic freezer bags and make sure it is sealed well. Then lay gently in a flat position in the freezer (so that it freezes flat and is easy to stack). Allow to freeze. Thaw and use when needed. You can also freeze some in ice cube trays so that you have small amounts of stock when needed as well. Just put your cubes in a zipper freezer bag and BAM they are ready to use!


The second method – and the method that I prefer is canning the stock. This does require a pressure canner, jars and some other equipment, but if you are a canner – you already know about those equipment needs.


Easy Chicken Stock 2

Easy Chicken Stock 2

In order to can chicken stock, simply follow these instructions (these instructions come for the Ball Blue Book of Canning:

Easy Chicken Stock in jars lined up on a cutting board

Preserving Chicken Stock

Follow these instructions in order to preserve Chicken stock by canning.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Preserving
Keyword: how to make and can chicken stock, canning chicken stock
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 quarts
Calories: 100kcal


  • Chicken stock as prepared HERE or use your own recipe
  • Quart or Pint sized canning jars
  • Lids
  • Rings


  • Prepare the weighted – guage pressure canner, jars and lids for 30 minutes before the stock is ready.
  • Ladle the hot stock into hot jars leaving 1 inch of head space. Wipe the rim with a wet paper towel. Center the lid on the jar, screw the band on to finger tip tight.
  • Place the jars in the canner. Adjust the water level, lock the lid and bring to a boil over medium high heat. Vent the steam for 10 minutes. Close the vent. Continue heating to 10lbs of pressure. Process pint jars for 20 mins and quart jars for 25 mins.
  • Turn off the heat, let the pressure return to 0. Wait another 2 minutes then you may open the vent. Remove the canner lid. Wait for 10 minutes and then remove the jars, cool and store.


If you are not able to get the fat off of the top, it will appear as a gray skim over the top of the canned stock.  It's nothing to worry about, it just doesn't look as nice but it won't hurt you. 


Nutrition Facts
Preserving Chicken Stock
Amount Per Serving
Calories 100
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!


Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating


Sunday 30th of April 2023

So about 2 weeks ago I cooked chicken stock (to reduce the liquid) and filled a pint jar about 3/4 full. Caped it and it sealed. I did not pressure can it. Does that mean this is spoiled by now.

Wendi Spraker

Sunday 30th of April 2023

It's a great question but it's hard to know from here, at two weeks, it's getting risky. I guess you could go by smell, but I wouldn't take that chance and don't think you should either.


Friday 2nd of February 2018

So simple


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