Posted on 12/02/2011 5:11:38 AM PST by Red_Devil 232
Here is what I did: Thoroughly wash the chicken, whole or cut up, and cover with water. I dissolved a little Better Than Boullion in the water to add a bit of flavor and result in a richer broth. When the chicken was a little more than half done, I removed the chicken from the pot with tongs and placed it in a colander over a bowl to catch any broth. Then I added various seasonings to the broth in the pot, such as a sprinkle of poultry seasoning and some Tony's creole mix. Then allow the fat to collect on top of the broth and remove it. I use a separator with a spout. After you remove the fat, keep your broth at near boil until you are ready to cover the chicken.
Then I removed the skin and bones from the meat and placed the meat in the quart sized jars. Don't 'pack' it down, just let the meat fill the jar until there is an inch left at the top of the jar. I did not cut the meat into pieces, I left it the size it was as I removed it from the bones (I was canning meat from leg quarters). It is important to can only the meat, removing as much skin and fat as you are able. Fat/oil will decrease the shelf life of your canned meats as it will eventually go rancid.
After you have placed the meat in jars, go ahead and bring your broth to a boil. Ladle or pour your broth over the meat, leaving 1 inch of head space in the jar (this is important). Remove air bubbles. Rather than using a utensil in the jar, I hold the top of the jar and quickly 'twist' the jar back and forth. I've found that, for me, that is the best way to get air bubbles out of canned food.
Wipe the rims of the jars clean and adjust your two piece caps. Process pints for one hour fifteen minutes and quarts for one hour thirty minutes at 10 pounds of pressure. (adjust if you are at high altitude)
Done in this way, the canned meat did not change in consistency and was just like chicken I would have boiled to make soup, etc. I use it for soups and casseroles, broth and all. You can dump the jar in a pot and add dumplings. Homemade, quick and delicious. Drained, I use it for chicken tacos, chicken salad, etc. Basically, I use it just like I would if it were freshly cooked. You can add it to stir-fry, etc.
This is such a great way to take advantage of sales at the grocery store. My local grocer puts leg quarters on sale for 35 cents/lb. once or twice a year and I will buy 50 lbs. or more before the sale ends.
It is also possible to can chicken on the bone, and you can do it without cooking the meat at all before packing the jars. Check the Ball Blue Book of Preserving for instructions on how to can basically any fruit, veggie or meat you can imagine.
Good luck!!
You've given me the spark I needed to bring a plant inside. My rosemary is in a raised bed and it wouldn't be any trouble to pull it up and pot it for over-wintering in the house or on the back porch during nice days. Thanks!
Hope the storm hasn't caused you any trouble.
Funny ... that was one of the things that the guy that owns the solar company told me when he first came out to look at the property. We got to discussing politics and such, and the government giving support to those that are not productive members of society. He said that the 'green' energy tax credits were one of the only things that can benefit a hard-working taxpayer that was able to kick-in the cash.
Our solar system will pay for itself in 61 months. The federal tax credit is 30% of the system, and Louisiana offers a credit equal to 50% of the cost. That means that we pay 20%, and that is how we are able to recover the cost in 5 short years. Considering what hubby and I pay in taxes every year, we are not feeling too guilty in getting a break.
Well, all I got was a new front door. ;*) and I’m not even sure that I can take a credit for it. I think I used up all my credits last year on 6 windows. I need to check on that pretty fast.
I want to come to your house for dinner. That sounds fabulous (canned chicken) but way beyond my skills.
You are ALWAYS welcome at my house! Really, if *I* am able to can chicken, anybody can. I haven’t been canning that long and I learn something every year.
I don't can, but when I am making chicken broth I always do that and it gives the broth such a nice color I have been accused of using food coloring.
Technically, I have. Yellow onion skins are a traditional yellow dye source and all commercial food colorings are dyes that are more or less safe to eat.
Great tip ... I will try it very soon. Thank you!
Thanks so much. I have a Ball Blue Book but personal practice tips are priceless. The seasoned broth sounds great; I’m saving your post to my computer.
Snow on the ground this morning.
Lots of frost here on Humboldt Bay this morning and it looks like a light dusting of snow. We had our first meal of fresh cooked Dungeness Crab yesterday. These came from Bodaga Bay and south zone as ours is not open yet.
69 F here and going into the low 70s later today.
Nice!
Is Humboldt Bay and environs the west coast version of Heaven?
No, it’s not Heaven but you can see it from here...
Snow here this morning as well. Very light many patches of grass not covered.
That 10 day forcast makes me jealous. LOL.
These days are very rare here in the normal stormy Pacific North West and happen in low rainfall years like 1976
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