Hi Tammy, sorry for the late response. To be honest I've never canned anything before so I'm not sure, but I don't think the fat content should have any effect on the process.

I make bone broth often, usually something for several days and then pressure canning the strainer results. This is the first time I mistakenly left it at to high of a temperature before going to bed and woke up with it at a rolling boil resulting in the creamy white appearance. I added water and brought the temp down to continue the someone process. Would there be any reason it would be unsafe to can now that there's so much fat in it?

Hi Rachel, sounds like you had a serendipitous accident, these rich broths are used in chicken ramen, and are a coveted outcome for that's hard to get if you don't know the right tricks 😉 Glad you decided to look into it rather than toss it!

I hope you enjoy it!

As for your stock, did you include carcasses or bones? Skin and wing tips alone will not give your soup much flavor as they have a lot of collagen (which makes the soup rich) but not a lot of meat or bone (which gives your soup flavor).