Simple & Succulent Canned Whole Chicken

Ingredients

• 1 whole stewing chicken
• 1 teaspoon salt

Directions

1. 1

   Remove any giblets which may be in chicken and scrub well.

2. 2

   Wash one, one or two-quart canning jar (depending on the size of the chicken).

3. 3

   Add 1 tsp salt to jar.

4. 4

   Pack raw, skin-on chicken into the jar. If it won't fit you may have to cut it up a bit. Leave 1/2 to 1 inch head space.

5. 5

   Put jar lids in hottest tap water.

6. 6

   Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten.

7. 7

   Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars.

8. 8

   Process for 90 minutes after pressure has reached 15 lbs.

9. 9

   Please note that it is not necessary to add any water to the jars- the chicken will make a delicious broth which will be gelled unless it is heated. Do not de-bone chicken as the bones are neccessary to make a good broth.

10. 10

    * I often do chicken pieces in pint jars as I live alone. In which case I only add 1/2 tsp salt and reduce the processing to 75 minutes at 15 lbs pressure.