Recipes

Recipes · Canned

Chicken, Canned

Canned · Chicken

★★★★★

Chicken, Canned
Prep 1 hour
Cook 1 hour
Serves 1

Ingredients

  • Chicken
  • oil (avocado, etc.)
  • Chicken Broth

Salt (optional)

  • Hot Sauce (Faux buffalo)
  • 2/3 cup hot pepper sauce (such as Frank’s RedHot)
  • 1/2 cup oil (veg or avocado)
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder

Mix all and use in jars

    • Maybe mix with chicken broth
  • — Start with 1/2 and 1/2?

Directions

  1. Start by preparing the chicken. If starting with whole birds, part the birds into whatever pieces you desire and save the carcasses for making broth. Roast the carcasses and make a chicken broth for canning, or start with prepared chicken broth and pre-cut chicken pieces. Chicken may be canned boneless or bone-in, with or without skin, and in large pieces or small chunks, based on your preference.
  2. Preheat your pressure canner and prepare your jars/lids/rings.
  3. Brown the chicken in a bit of oil on all sides and then pack into prepared canning jars, leaving 1 1/4 inch headspace.
  4. Add salt, if desired. The recommended amount is 1 tsp per quart or 1/2 tsp per pint. Adjust to your tastes, or omit.

Deglaze frying pan with broth.

  1. Cover the chicken in the boiling broth (or water), still maintaining 1 1/4 inch headspace. Adjust pieces to be below the liquid line and de bubble jars. Adjust headspace if necessary.
  2. Wipe jar rims to remove any oil and seal jar to finger tight with 2 part canning lids.
  3. Load the canning jars into the pressure canner, packing it according to the manufacturer’s directions.
  4. Close the lid on the pressure canner, but don’t start bringing it up to pressure yet. Turn up the heat and allow the canner to vent steam for a full 10 minutes to ensure that the chamber is completely full of steam before sealing the canner completely and bringing it up to pressure.
  5. Canning pressure depends on altitude and the type of canner used. See notes below for specifics.

Once at the specified pressure, start the timer.

  1. Processing times:

Boneless chicken (raw or hot pack)

  1. Process jars at pressure for 75 minutes for pints and 90 minutes for quarts.

For bone-in chicken (raw or hot pack)

  1. Process jars for 65 minutes for pints and 75 minutes for quarts.
  2. Once the canning time is complete, turn off the heat and allow the canner to cool completely before removing the jars.
  3. Check seals, and store any unsealed jars in the refrigerator for immediate use.
  4. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12 to 18 months after canning. Remove bands for storage. Refrigerate after opening.
  5. Raw Pack v. Hot Pack - I’ve given instructions for hot pack because it results in much higher quality canned chicken, and it stores better. If you’d like to do raw pack, simply pack the chicken into jars without liquid leaving 1 1/4 inch headspace. Seal jars and process as you would hot pack chicken. No liquid is added to the raw pack since the chicken will release its own juices during canning.

Notes

Whole roasted chicken or leftover chicken - Instead of browning individual chicken pieces, you can also roast the chicken whole in an oven until it’s done enough to pick from the bones. Pick the chicken and pack it into jars and then proceed as you otherwise would.

--- Try variations like SPG, Spicy, Mexican, etc… ---

Salt - The salt is optional, and not required for preservation. It improves flavor and texture when canning chicken.