1. Put the chicken bones or carcasses in a large pot and cover them with water. Place the pot on a stovetop on medium heat.
2. Cut or dice the onions, and add them to the pot with a few sprigs of oregano, parsley, rosemary, and garlic. Sprinkle with salt and pepper.
3. Slow-cook the mixture for 12-24 hours.
4. Once done, remove the broth and allow it to cool, and then use a colander to strain out the solid bones, herbs, and veggies.
5. Let the broth rest in the fridge overnight.
6. Skim off and remove the fatty layer that forms on the top of the broth in the refrigerator before re-heating the broth.
7. In a large stockpot, boil the broth and ladle it into sterilized canning jars, leaving 1-inch headspace.
8. Cover the jars with sterilized lids and apply the screw bands until fingertip tight.
9. Place the jars in your prepared pressure canner using a jar lifter and set them on the canning rack inside. Ensure the pressure canner has 2-4 inches of water inside, per the manufacturer’s instructions.
10. Close the lid and allow the canner to vent steam for 10 minutes before bringing it to the correct pressure for your canner type, per your elevation. Once the canner has reached the correct pressure, process pints for 20 minutes and quarts for 25 minutes.

Dial-Gauge Pressure Canner

• 0 – 2,000ft: 11 lbs
• 2,001 – 4,000ft: 12 lbs
• 4,001 – 6,000ft: 13 lbs
• 6,001ft and up: 14 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Post Processing 

1. Once the processing time has concluded, allow the pressure canner to cool naturally and for the pressure to drop to zero.
2. Open the canner and carefully move the jars with a jar lifter. Place the jars on a cushioned countertop to cool for 12-24 hours.
3. After 24 hours, check if the jars are properly sealed by pressing down on the center of each lid. Jars with lids that do not flex are sealed and should be labeled and stored in a dark, cool, dry place for up to one year.
4. If any of the jars have lids that flex, this means the jar is not sealed. Refrigerate the contents and use the broth within seven days.