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Post by Sheila on Jul 28, 2012 21:03:54 GMT -5
Do you cook it first before packing it into jars?
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Post by Granny Smith on Jul 28, 2012 21:08:17 GMT -5
I cooked mine till the outside was white, but the center was still pretty raw. I poached it in seasoned water, then used the water as broth to can it. It finished cooking in the jars when it was processed and held together in pieces nicely.
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Post by meemo on Jul 28, 2012 22:32:09 GMT -5
I do it both ways. Boneless chicken breast gets packed in wide mouthed jars raw with no liquid added. When I get big pkgs of legs and thighs I cook it till its done, take the bones out and can it in the cooking liquid. Sometimes when I'm in a hurry I've packed legs and thighs raw with the bone in with liquid added. Most of the time I'm using it in soups, stews and casseroles. The white meat canned without liquid is really nice for fajatis and other stir fry stuff.
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Post by Cyngbaeld on Jul 29, 2012 6:55:48 GMT -5
I only raw pack. I normally can bone in, using qts, so we can have the broth. However I like 1/2 pts when I'm canning bantam roosters so I can put just breasts in them (put the dark in qts with the bones). 1/2 pt is perfect when I want a sandwich or two or chicken salad just for me.
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Post by Sheila on Jul 29, 2012 16:21:29 GMT -5
Thank you everyone nice to know when ya need a little cookin help it here.
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Post by BigM on Jul 30, 2012 6:14:44 GMT -5
I agree Sheila!
I boil ours with carrots onions and celery so I will have lots of broth to can separately. We eat a lot of rice and being able to use broth really adds flavor!
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Post by gayla on Oct 21, 2012 17:33:03 GMT -5
I do it both ways did alot of chicken this year .. I did some whole chicken and alot of peces ..
I did several jars wings breast meat and I did drumsticks my family was amazed ..
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Post by Granny Smith on Oct 22, 2012 20:40:45 GMT -5
The last time I canned chicken, I remembered this thread and canned my chicken raw. It turned out great!
I also canned a pack of legs and thighs in spaghetti sauce. I took the skin off the chicken first so the spaghetti sauce wouldn't get too greasy.
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Post by Valerie on Oct 22, 2012 20:54:45 GMT -5
Gayle, I'm glad you said that! It wouldn't be so obvious that it was dark meat if it was disguised in spaghetti sauce. I think I might do that next time leg quarters go on sale!
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Post by Cyngbaeld on Oct 22, 2012 20:58:14 GMT -5
Raw pack is SO much easier, especially if you leave the bones in.
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Post by Granny Smith on Oct 22, 2012 21:02:22 GMT -5
I left the bones in when I canned it in spaghetti sauce. The pieces of chicken look like they held together. Tim took a jar when he went to work this time. I should have asked him if they did, but it didn't occur to me. He DID say the chicken was good.
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Post by Valerie on Oct 22, 2012 21:37:44 GMT -5
Last time I got skinless boneless chicken breasts BOGO I canned them up in raw chunks, with just a little salt. I love how they work for chicken salad! Dave does too. I burnt him out on turkey sandwich meat (it's the only kind he'll eat!) so I had to come up with something else.
Hey, that reminds me of a question for another thread!
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