Canned Chicken With Broth Recipes

CANNED CHICKEN WITH BROTH

Canned Chicken With Broth image

We used to raise chickens.I would freeze and can at least 75 to 100 per year for our personal use.Every one of our children know how to prepare food and live off the land. Some do not like it but some do. Living in the country has many advantages. One of them is knowing what you feed to animals and birds that you eat. Another is the pride you feel after seeing the fruits of your labor on the shelves in the canning room.

Provided by Montana Heart Song

Categories Chicken

Time 2h

Yield 8 quarts, 32 serving(s)

Number Of Ingredients 5

Ingredients

4 whole roasting chickens or 35 assorted chicken pieces
8 whole bay leaves
8 teaspoons lemon juice
8 teaspoons salt (optional)
8 teaspoons dried parsley or 8 teaspoons dried cilantro

Steps:

Remove fat and skin from chicken pieces.
Have sterilized hot quart canning jars ready.
Have damp hot cloth ready to wipe rim of jars.
Seals should be hot in water.
Lay out the chicken pieces in groups for each jar. Pack each jar half full.
Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room.
Wipe jar rim with damp clean cloth. Place seal and ring and tighten.
Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lbs pressure for 90 minutes.
DO NOT LEAVE THE KITCHEN. You must adjust the heat to stablize the pressure and maintain the 15 lb pressure.
This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal.
Note: I have canned thighs, breasts by themselves when there is a sale.
Do not hot water bath.

Nutrition Facts : Calories 79.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 26.7, Sodium 25.5, Carbohydrate 0.2, Protein 6.3

SAVORY CHICKEN AND BROTH

Savory Chicken and broth image

This is a basic chicken broth recipe. You can use the broth in recipes calling for canned chicken broth. The beer really gives it a richer and fuller flavor...more savory. You can use the chicken for chicken sandwiches or in recipes calling for cooked chicken. You can also make a good soup with it. Just add your noodles and/or vegetables to it. The seaonings measurements are approximate.

Provided by AuntWoofieWoof

Categories Stocks

Time 4h15m

Yield 2 cups broth and chicken

Number Of Ingredients 8

Ingredients

4 chicken thighs
1 (14 1/2 ounce) can chicken broth
1 (12 ounce) can beer
1 teaspoon thyme leaves
1 teaspoon McCormick's Montreal Brand steak seasoning (or any brand)
1/2 teaspoon seasoning salt
1 teaspoon celery seed
1 teaspoon poultry seasoning

Steps:

Remove skin and fat from the chicken thighs.
Place on the bottom of a slow cooker/crock pot.
Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
Mix together until chicken pieces are coated with the seasonings.
Pour in the canned chicken broth and beer and stir well.
Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
Pour the broth into a glass jar and store in refrigerator until ready to use.

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