I CAN CAN CHICKEN!! How to home can chicken to save money and time with quick, easy, tasty family recipes (Frugal Living Series Book 2) by Jennifer Shambrook

Author:Jennifer Shambrook [Shambrook, Jennifer]
Language: eng
Format: azw3, mobi, epub
Publisher: Proverbs 31 Press
Published: 2013-05-24T16:00:00+00:00

Hot pack method

You can use any cut of chicken that you like for this method, but for your first attempt, I recommend that you use leg and thigh quarters… a.k.a. chicken hips. The reason I recommend this cut is because they are usually very inexpensive. They are very easy to skin and bone. You will have less trouble with removing the bones from your stock than you will with other pieces.

1. Prepare your chicken: You can use any cut of chicken that you like for this method, but as I mentioned above, I recommend thigh quarters. Using a sharp knife, remove the skin from the chicken pieces. The skin may be discarded or used for pet snacks. (I’ve been told by some you should always cook the skin for pet snacks, I’ve been told by others you should never cook it for pet snacks. I’m going to leave it to you to do your own research on that one. My puppies love it either way!)

2. Rinse meat and place in cooking vessel to stew chicken. I usually do large batches of chicken at a time and try to break up the task into manageable time chunks. You could stew the chicken on the stove in a large pot or a large crock pot. I like to use my turkey roaster. It holds a lot of chicken and water and I can let it slow cook either all day while I am at work or overnight while I sleep without worrying about it.

3. Add water and seasonings. I cover the meat completely and add a couple of tablespoons of poultry seasoning, a tablespoon of garlic powder, 2 teaspoons of black pepper, and a tablespoon of salt. You can adjust these ingredients to suit your own tastes.

4. Slow cook 6-8 hours or until the meat easily comes off the bones. Remove the meat from the water with a slotted spoon. Allow to cool enough so that you can handle it with your fingers. Allow water/broth to continue to cook.

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