Simple & Succulent Canned Whole Chicken

Recipe by Gran D
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4-6
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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