• Skip to main content
  • Skip to primary sidebar

An Oregon Cottage logo

  • Recipes
    • Best Desserts
    • Easy Salads
    • Easy Side Dishes
    • Homemade Breads
    • Sourdough
    • Homemade Soups
    • Pantry Basics Recipes
    • Simple Dinner Recipes
    • Simple Slow Cooker Recipes
    • Simple Snacks
  • Canning & Preserving
    • Canning Recipes
    • Dehydrator Recipes
    • Freezing Produce
    • Fermented Food Recipes
  • Gardening
    • Yard & Garden Tour
    • Vegetable Garden
    • Flowers, Beds & Borders
    • Gardening Tips
    • Ultimate Vegetable & Fruit Guides
  • DIY & Remodeling
    • 1900 Farmhouse
    • 1982 Ranch-turned-Cottage
    • Easy Handmade Gifts
  • Shop
    • Flexible Planner, Cookbooks, Ebooks & More
    • An Oregon Cottage's Amazon Shop
    • Shopping and Gift Guides
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Organic Gardening
  • DIY & Remodeling
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Get my newsletters + access to a library full of printables!

    Home » Whole Food Recipes » Homemade Soups

    November 7, 2012 | By Jami

    How To Make Chicken Stock In a Pressure Canner

    Jump to Recipe

    Learn how to make chicken stock in a pressure canner using scraps and leftovers to get almost free stock! Plus, it's done in an hour and makes a lot at once, making it a good option for making bone broth.

    Pressure Canner Chicken Stock

    This is a guest post from Kimmy of Kimmy's Bake Shop.

    Note: When Kimmy contacted me about writing this guest post, I thought it would be good to have another option for you to be able to make your own chicken stock (or turkey and beef, too - it's all in the bones!) - in addition to the traditional way to make stock on the stovetop and the Easy Slow Cooker Chicken Stock I've written about previously. Whatever way you find that works best for you, I'm happy to do what I can to encourage you to make your own stock - for all the reasons Kimmy has listed!

    In our home we try to eat as simply as possible. I buy the very best food that we can afford and is in season. This means that often one meal will be the prep for the next. For example one simple roast chicken dinner will also be the shredded chicken for the next and the leftover bones will wind up as stock.

    Yes, I believe you should make your own chicken stock. It is infinitely better than anything you can buy at the store and, if done right, can be practically free. Most of what you buy in the store is broth anyways- not stock. Stock means the gelatin in the bones has rendered giving you a rich, hearty, sometimes a bit solid concoction. Once you have made your own you won't go back. I promise.

    How to Make Chicken Stock in a Pressure Canner

    pressure-canner-dial for chicken stock

    It can be a bit of work, however I have discovered a shortcut. A few years ago a friend of mine mentioned she made stock in her pressure canner. You know those huge 23 quart pressure canners used to can low acid foods like green beans? Yeah. In there. The best part? Well there are two things actually:

    1. It is cooked start to finish in under an hour
    2. It makes a large amount of stock

    First can we talk ingredients?

    For my first batch of stock I simply went to the grocery store and bought about four pounds of chicken thighs. It worked great but it seemed such a waste to purchase chicken and then not be able to use the meat (the pressure cooker does the meat no favors, the one downside to doing it this way).

    Now I simply save chicken as well as vegetable scraps in the freezer. Some batches have more celery, some have more carrots. It isn't exact. Use what you have. Little by little it adds up and over the course of a couple of months I finally have enough bones and vegetable scraps to make stock. Completely free!

    Two last notes about the chicken:

    1. I recommend the more bones the better. If you are interested in a really thick, well-gelled stock then you need bones and lots of them. If it doesn't gross you out you can even ask you butcher for a few chicken feet to throw in. Often they will give them to you for free or really cheap and they are the BEST for making stock.
    2. Please consider buying locally grown pasture raised chicken. Since I have switched to pasture raised chicken I will never go back. The taste is incredible not to mention I love knowing the farmer and farm the chicken came from. Yes it costs more, but if you are mindful and stretch one chicken to two or three dinners and then use the bones for stock I think you will find it isn't very expensive it all. Besides, want to know where the idea came to use chicken feet in my stock? Yep, my farmer gave them to me for free the last time I purchased chicken from him.

    Pressure canner chicken stock-straining stock

    Learning how to make chicken stock in a pressure canner is as simple as on a stovetop - add all the ingredients to your canner, add water to cover, bring up to pressure and cook at pressure for time listed, strain, cool, and use or freeze.

    Pressure Canner Chicken Stock for freezer

    Ready to make stock? Here is how to make chicken stock with your canner (of course a regular stove-top pressure cooker works, too - it just makes a smaller amount):

    Pressure Canner Chicken Stock for freezer
    Print Recipe Pin Recipe
    5 from 4 votes

    How To Make Chicken Stock In a Pressure Canner

    Make chicken stock in a pressure canner using scraps and leftovers to get almost free stock - it's done in an hour and makes a ton at once.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Basic Staples
    Cuisine: Amercian
    Yield: 15 quarts
    Author: Jami Boys

    Ingredients

    • 4 + pounds chicken bones/pieces/feet
    • 4-5 medium carrots cut in half
    • 4-5 celery stalks cut in halt
    • 2 onions peeled and quartered
    • 4 garlic cloves or to taste peeled
    • 2 tablespoons salt
    • 20 black peppercorns
    • water to cover

    Instructions

    • Start with a clean 23 quart pressure canner. Add all the chicken pieces, carrots, celery, onions, garlic, salt and peppercorns to the pot.
    • Add water till your pot is 2/3 full. Place lid on the canner and twist till closed.
    • Place the regulator on immediately, turn on the heat, and bring it up to 15 lbs of pressure.
    • Hold at 15 lbs of pressure for 10 minutes.
    • Turn the heat off and allow the pressure to drop. Once the pressure has dropped open the lid and let the stock cool a bit (I normally let it sit for an hour or so. It is rip roaring hot).
    • Strain stock into a cheesecloth lined colander set over a bowl. Use a couple of bowls if necessary.
    • Allow to cool overnight in the fridge.
    • Skim off the fat and discard. Scoop or pour (depending on much the stock gelled) in to storage containers.
    • Freeze for up to 1 year. If it lasts that long.

    Notes

    Note: These are the instructions based on my pressure canner. The pounds of pressure and times are based on the instruction for a Presto 23-Quart Pressure Canner and Cooker. Please check and follow the directions for your canner.

    Nutrition

    Serving: 1cup | Calories: 68kcal | Carbohydrates: 0.8g | Protein: 5.4g | Fat: 4.6g | Saturated Fat: 1.3g | Cholesterol: 25mg | Sodium: 259mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.4g | Calcium: 8mg | Iron: 0mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    What's your favorite way to make chicken stock?

    Kimmy blogs her kitchen escapes over at kimmysbakeshop.com. She is a full time momma to Little and squeezes in gourmet cooking during naptimes. She focuses on frugal, seasonal, and homemade.

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. Mindy Hilyard says

      June 22, 2022 at 4:45 am

      I followed the directions. I didn't get the gel effect I wanted. I have read other recipes that say the time you process the bones is where that comes from. Any recommendations for next time?

      Reply
      • Jami says

        June 22, 2022 at 1:18 pm

        To get stock to gel you cook longer to extract all the cartilage from the bones, so maybe cook another 5 minutes and see if that gives you the result you're after?

        Reply
    2. Eileenk608 says

      February 01, 2021 at 7:38 am

      5 stars
      I've done this before and stopped in here for reminder instructions. My only concern is the amount of time...only 15 minutes? That doesn't seem long enough...otherwise this is a great method and makes the best stock...and I can it...and it doesn't taste funky because the canner is aluminum.

      Reply
    3. Sarah B Thompson says

      October 03, 2020 at 5:03 am

      I can often, however I want to make mixed bone broth. I'm not concerned with recipe, but wonder about lbs per pressure for cooking for 4 hous???? All recipes for bone broth are for insta pot type cookers. They suggest "high." What are your thoughts on presto 23gt.
      canner?

      Reply
      • Jami says

        October 07, 2020 at 1:49 pm

        This is for making the stock in the pressure canner, not actually canning it (just wanted to be clear on that!).
        I would use the same recipe, just use your mix of bones for the chicken, keeping the amounts the same.

        Reply
    4. Ed Smith says

      July 01, 2020 at 10:46 am

      5 stars
      Can I pressure can this stock?

      Reply
      • Jami says

        July 02, 2020 at 12:30 pm

        Yes, chicken stock can be pressure canned - here is a recipe you can use for the pressure canning part: https://www.freshpreserving.com/blog/chicken-stock-pressure-canning

        Reply
    5. Elizabeth says

      November 10, 2013 at 5:06 am

      I have the same pressure canner as you do. I worry about cooking in it because of the aluminum. Do you find that the food tastes 'metallic' when cooking in it? I recently bought a stainless 20 quart pot, but it doesn't pressure up so it would take FOREVER. I love your method and I want to try it, but wondered about the aluminum leaching into the food. I fear that it would end up being more poisonous than good? Thoughts on this?

      Reply
    6. M says

      October 06, 2013 at 11:02 pm

      Should you vent the canner for 10 minutes before you put the weight on, then cook 10 minutes? I'm new to canning and realize the venting time is to help remove air from the canner before you hold correct pressure with the weight are you saying this doesn't have to be done when cooking vs canning?

      Reply
      • M says

        October 07, 2013 at 8:20 pm

        Please ignore the previous post. I just read the manual, I should have read it BEFORE asking... I feel like such a blonde.

        Reply
        • Jami says

          October 08, 2013 at 9:07 am

          No worries! I AM a blonde, ha 😉

          Reply
    7. Kim Birum says

      November 30, 2012 at 12:47 pm

      Tried this method out last weekend. Love, love, love the results. I'm sending my readers your way in case they want to try it to. Thanks for sharing this easy method.

      Reply
      • Jami says

        November 30, 2012 at 7:43 pm

        Thank you, Kim!

        Reply
    8. bubbie4today says

      November 21, 2012 at 6:49 am

      Don't chuck that schmaltz (chicken fat)! Either lift off from the gelled chilled stock and save or leave a layer on the stock to keep it fresh in the fridge or freezer. If you must take it off, left the schmaltz off & remelt it - pour into forms and chill. Schmaltz is great for frying potatoes, seasoning starches, adding some flavor to any number of dishes - soups, stews, marinades... Additionally that chicken fat may have anti-inflammatory properties - remember Jewish Penicillin? Treasure the Scmaltz!

      Reply
      • Eileenk608 says

        February 01, 2021 at 7:36 am

        5 stars
        Yep, save that chicken fat...super flavorful. Use instead of lard for tamales too. Lots of uses.

        Reply
    9. Deb says

      November 21, 2012 at 2:48 am

      Food in Jars sent me here to - thanks Marissa!

      I've often thought about making stock in my pressure canner, but I thought it was aluminum and I don't like to cook in that. I have the same 23 qt. Presto that you do.

      I wonder why - since your canner is already out - you don't can the stock instead of freezing it? I've found it much easier to use, and remember to use, when it is sitting on a shelf instead of hiding in the freezer and needing to be thawed before using.

      Reply
      • Jami says

        November 23, 2012 at 7:30 am

        That's of course a good idea, Deb - I (like my guest poster, here) find it simpler to put it in the freezer since I've got the space. Canning would be a great option, though!

        Reply
    10. Mirinda says

      November 20, 2012 at 8:05 am

      Found you from Food in Jars and I suck at making stock. I have tried several methods and am so hopeful that yours will be the one that finaly works! Thanks.

      Reply
      • Jami says

        November 20, 2012 at 7:55 pm

        Oh, good, Mirinda! It's SO nice to have a nourishing stock in the freezer.

        Reply
    11. Laurie says

      November 08, 2012 at 8:40 am

      My process in the crock pot takes days.....I'm looking forward to trying this method!!

      Reply
    12. High Heeled Life says

      November 08, 2012 at 6:00 am

      This is fabulous .. my mother and grandmother used a pressure cooker often. Will have to go back and check your other posts on making stock... perfect to have on hand for the cold months ahead. xo HHL

      Reply
    13. amy says

      November 07, 2012 at 2:33 pm

      Thank you! Thank you! Thank you!
      You have just solved a big dilemma for me (:
      I've been cooking up ways (heh) to get more gelatin into our diet. (Don't know if there's a diff, but beef gelatin is good for hair and nails and my daughters have very fine, thin hair that grows soooo slowly.) Not to mention it is packed with protein.

      Reply
    14. Gypsybiscuit says

      November 07, 2012 at 2:10 pm

      Except for the color of Kimmy's countertops these photos look like they could've been downloaded from my phone. I make stock just like this, chicken feet & all, and for the exact same reasons, on a regular basis. Many of my friends tease me about being so "back to nature", but everyone sure seems to enjoy dinner invitations to my house. And, I even have a few friends who already plan to give me their turkey carcasses once Thanksgiving dinner is over! Living frugally and healthfully without compromising flavor & enjoyment is very do-able. It just takes a bit of planning and a little more effort than opening a box or pulling up to the drive-thru window.

      Reply
      • Jami says

        November 07, 2012 at 5:32 pm

        Hey, good for you! Some people just don't get it. 🙂 I usually get everyone's turkey carcasses as the holidays, too - plus ham bones. I take 'em all for soup and stock - yeah!

        Reply
    15. Mary Ann says

      November 07, 2012 at 2:02 pm

      Hey, this is a great idea. I use chicken frequently, and I hate throwing the carcasses away. We have a deep freeze... I am going to start saving them this week and making our own stock!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jami Boys headshot

    Hi, I'm Jami and I'm so glad you're here! My goal is to help you live a simple homemade life on your terms: cooking delicious real food, painless gardening, and making easy things that are totally worth your time. 

    Read More →

    Popular Posts

    • Roasted Cabbage Wedges with Onion Dijon Sauce
    • Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
    • Original Brown Paper Floor Tutorial: A DIY Alternative to Wood Floors
    • How To Freeze Green Beans The Easy Way Without Blanching
    • 5 Reasons To Grow Cucumbers On A Trellis (And Taking Up Less Space Isn't One Of Them)
    • Quick Honey Sweetened Homemade Ketchup Recipe

    ALL OUR CATEGORIES

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosure
    • Terms of Use & Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaboration & Advertising

    Disclosure: As an Amazon Associate I earn from qualifying purchases.

    Disclaimer: All Content Provided On An Oregon Cottage Is For Informational Purposes Only. The Owner Of This Blog Makes No Representations As To The Accuracy Or Completeness Of Any Information On This Site Or Found By Following Any Link On This Site.

    Copyright © 2022 An Oregon Cottage | No Content On This Site, Including Text And Photos, May Be Reused In Any Fashion Without Written Permission.