- Jan 15, 2010
- 13
- 10
I,ve been canning beef for years and always did it with raw meat and it always turns out great, so a couple of years ago i thought i would try an experiment.
All directions that i've read say to cook and debone the chicken before canning. Since i'm basically lazy, i thought it was stupid to cook it twice.
Around here, i can buy hind quarters for around 50 cents a # and boneless,skinless frozen breast pretty reasonable.
I put a leg and a thigh (if they are small, i use 3 pieces ) in pt. jars. I then fill the empty spaces with chunks of the breast untill packed tight. Pressure cook at 10 lbs for about 90 mins.
Always turns out great--i think the bone and the skin gives it extra flavor-you basically end up with a concentrated stock around the meat.
The nice thing is i can make chicken and noodles or cream chicken in about 30 min. Also makes great chicken noodle soup.
Buy the way, i figure i've got less than a dollar a jar invested--at the local hy-vee, amish canned chicken runs about $9 a pt.
All directions that i've read say to cook and debone the chicken before canning. Since i'm basically lazy, i thought it was stupid to cook it twice.
Around here, i can buy hind quarters for around 50 cents a # and boneless,skinless frozen breast pretty reasonable.
I put a leg and a thigh (if they are small, i use 3 pieces ) in pt. jars. I then fill the empty spaces with chunks of the breast untill packed tight. Pressure cook at 10 lbs for about 90 mins.
Always turns out great--i think the bone and the skin gives it extra flavor-you basically end up with a concentrated stock around the meat.
The nice thing is i can make chicken and noodles or cream chicken in about 30 min. Also makes great chicken noodle soup.
Buy the way, i figure i've got less than a dollar a jar invested--at the local hy-vee, amish canned chicken runs about $9 a pt.
