Canning Chicken

There are so many benefits of canning chicken that I want to share today along with the process I use for doing so!  This is an important post.  (This works for turkey too!)

When you can chicken you make it:

  • easy to use
  • long shelf-life
  • can sort white meat vs dark meat
  • doenst take freezer space
  • tenderizes tough meat

I tend to do “hot pack” for chicken.   Raw pack is when you put the raw meat into the jar, cover with water and pressure can.   We do this with Venison and it makes it tender and yummy!!  We tend to do hotpack for chicken and ground meat.   There is a bit of benefit to getting to fill the jars.

I fill a roaster with chickens (also works for olllld roosters!) . this is GREAT to do if you want to roast a chicken for a Sunday dinner then use the rest of the meat later

Chicken, Roasted, Whole, Grilled, Cooked, Dinner

cover the chickens with water and run your roaster (I do this usually overnight)

Debone (or pick the meat off the chicken)   at this point you can choose to separate some of your chicken meat.  We love putting breast in some jars so that you can make a chicken salad.

Fill the jar, cover it with broth and follow appropriate  pressure canning procedures for your altitude.

Ways to use!

  • Chicken Noodle Soup (dump in broth and all!)
  • Chicken salad
  • Chicken Enchiladas
  • All the casseroles

yes ~ works for turkey also! (especially your thanksgiving leftovers or great way to use on sale meat!)

yes – can all of your broth too!


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