Simple & Succulent Canned Whole Chicken Recipe #338311
This is basically the recipe I use for all my canned meat. I grew up with no electricity so all our meat had to be canned or fresh. When any one shot a moose or elk it would be shared around the comminity (about 7 families) and the rest would be canned. Mom would go back to her family on the prairies and can all the old laying hens and bring them home. When my kids were growing up I canned chicken just for a treat.
PLEASE BE SAFE AND USE A PRESSURE CANNER FOR ALL MEAT!
by Gran D
2 hours | 20 min prep
SERVES 4 -6 , 1 quart
- 1 whole stewing chicken
- 1 teaspoon salt
- Remove any giblets which may be in chicken and scrub well.
- Wash one, one or two-quart canning jar (depending on the size of the chicken).
- Add 1 tsp salt to jar.
- 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.
- Put jar lids in hottest tap water.
- Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten.
- Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars.
- Process for 90 minutes after pressure has reached 15 lbs.
- 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.
- * 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.
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