Simple & Succulent Canned Whole Chicken

5.0(5)

This is basically the recipe I use for all my canned meat. I grew up with no electricity so all our meat had to be canned or fresh. When any one shot a moose or elk it would be shared around the comminity (about 7 families) and the rest would be canned. Mom would go back to her family on the prairies and can all the old laying hens and bring them home. When my kids were growing up I canned chicken just for a treat. PLEASE BE SAFE AND USE A PRESSURE CANNER FOR ALL MEAT!

by Gran D·published 2008-11-19

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Poultry

Servings

(4–6)

Total time

1h 50m

prep 20 min

Calories / serving

513 kcal

Ingredients (2)

serves

1 whole stewing chickenchicken
1 teaspoon saltsalt

Instructions (10 steps)

01Remove any giblets which may be in chicken and scrub well.
02Wash one, one or two-quart canning jar (depending on the size of the chicken).
03Add 1 tsp salt to jar.
04Pack 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.
05Put jar lids in hottest tap water.
06Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten.
07Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars.
08Process for 90 minutes after pressure has reached 15 lbs.

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Rich recipe — supports nutrition-aware planning.

Simple &amp; Succulent Canned Whole Chicken

Simple & Succulent Canned Whole Chicken