(This blog is from Nov 22/12)
Today, I am canning chicken for the first time.
I had purchased enough chicken to do the full 15 jars but at the time of filling the jars I forgot that I had had to buy two different kinds of packaging and I was 3 jars short. (The rest is still in the fridge.) So now I will have to put the remaining chicken into the freezer.
The chicken was on sale this week but when I looked at buying a $20 whole chicken at $4.40/kg or the chicken breasts at $21.96/kg I was going to get a lot more meat for $20 of chicken breasts with a lot less work, so that’s the way I went.
- sterilized the jars
- cut up the meat into chunks
- put the raw meat into the jars
- added a pinch of coarse salt (if I had had some chicken bouillon I would have used that instead)
- squished out the air bubbles
- added the lids after wiping down top of jar with vinegar-water solution
- pressure canned them at 10 lbs pressure for 75 minutes. (following the directions that come with my canner)
Note for next time
1. buy bouillon to add to the jars – the cubes looks really easy to use
2. buy the meat at the end of the week so the canning can be done on the weekend when the cost of electricity is the cheapest.
3. making chicken soup would be nice as well.
And then: Dec 8/12
Today I canned some more chicken because after I had my first batch canned it went on sale and I bought the chicken breasts for $8.80/kg.
This time I put a packet of bouillon in each jar. I think I should have just used 1/2 packets but I didn’t.
We’ll see how it turns out. I might have to use this chicken for soups so I can water it down a lot. We’ll see.
I thought I had posted a picture of the first batch – minus the bouillon. You’ll just have to imagine: plain white chicken versus the above.
AND … here is a recipe that I have used for the chicken:
What’s for supper? Chicken & dumplings, with a twist …
1. Heat some coconut oil in a pan (I used my Cast Iron roaster)
2. Saute a chopped onion
3. Add one pint of preserved chicken (fresh, of course, can be used)
4. Add two pints of water (or chicken stock…) the liquid with the preserved chicken is very delicious)
5. Season with salt and pepper. (I added some turmeric as well for the +health value)
6. While meat is heating, prepare some dumplings
- 1/2 cup water
- salt & pepper
- good pinch of baking soda
- and enough flour to make a thick paste
- then .. put paste onto a mound of flour and work it in until it won’t gather more flour
- roll the flour mixture thin and then cut into thin "dumpling" pieces
7. Remove chicken from the pan and add the dumplings to the boiling liquid
8. Let dumplings cook for several minutes and add a handful of English Chestnuts, ground (as thickener)
(Note: I don’t know if it really thickened anything; the flour from the dumplings would have done so)
These chestnuts were just harvested yesterday!
9. Return the chicken to the pot and keep at low simmer for a short time, to let flavours mesh together
And enjoy. Rick said, "Delicious!"