Place the chicken, veggie scraps, apple cider vinegar, and herbs in a large stockpot.
Cover with water and place a lid on the stockpot. Cook on low for 6-12 hours.
Place a strainer/colander in a large mixing bowl.
Carefully pour the stock into the strainer and allow the stock to drain into the bowl.
Optional: Once the stock has finished draining, place a fine-mesh strainer over another bowl and pour the stock through the sieve.
Skim any fat off the broth.
How to Can Chicken Broth
Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170 degrees F.
Wash your lids with hot soapy water and place them in a clean bowl for now.
Add 3 quarts of water to your canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
Place a funnel on a canning jar, and ladle in the hot broth, leaving 1 inch of headspace.
Remove the bubbles from the jar (I use a plastic chopstick).
Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
Place a clean lid and ring on the jar and tighten the ring to fingertip tight.
Using canning tongs, gently place the jars in the canner. Lock the lid. Soon, steam will start coming through the vent pipe.
Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top. (see photos in post above to see this in action)
Under normal conditions, chicken broth needs to be pressure canned at 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts. See the chart in the post above for altitude-based changes to processing times.
When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the entire time.
When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive “click” of the air vent dropping.
Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is super hot).
Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 12 hours.
After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it’s sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
Notes
Store in a cool dark place for up to 12 months.Prior to canning, you can skim the fat from the hot broth using a spoon or a fat separator. I find both of those tactics to be a bit labor-intensive. Instead, I prefer to refrigerate the stock overnight and skim the solid fat in the morning. If you use this method, you must reheat the stock before canning it.