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Posts Tagged ‘canning chicken’

A few weeks ago our local grocery store had chicken breasts on sale for 99 cents a pound. I bought several packages and stuck them in the freezer. I also had a couple of whole chickens taking up space, so I decided this week to can chicken.

I let the chicken thaw in the refrigerator and then cooked it, picked it off the bone, and reserved the stock in gallon jars.

20150813_100316The next day I removed the fat from the chilled stock and canned half of it. I heated about 2/3 of the chicken in part of the reserved stock and added carrots, onions and celery to the other 1/3 chicken and stock for soup. I also added salt and pepper to taste and a couple of bay leaves for the soup.

20150813_101450While this was cooking, I took the chicken bones, scraps of carrots, onions, celery, along with some garlic and bay leaves and placed them in my crockpot for making chicken broth.

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(I let this cook for about 24 hours, then strained and refrigerated to let the fat come to the top.)

Once the plain chicken was hot, I filled hot jars, wiped the rims with a vinegar-dampened paper towel, then sealed.

20150813_114318By that time the veggies were soft in the soup, and I filled jars with soup.

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Together I had 7 quarts – a full “turn”. I pressured these at 11 lbs (for our altitude) and cooked 90 minutes (the correct time for meats).

These will go a long way this winter!

20150813_151027If you have any questions on canning chicken feel free to comment or e-mail me.

 

 

 

 

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