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Post by joannaehughes on Nov 1, 2007 9:36:20 GMT -5
;D Well, Ladies.. I did it. There was an ad in the paper for stewing hens 1$ each. I bought eight.. one got away so now I have seven. They are at a friend's house out of town waiting their fate. I bought them with the intention of canning them. It has been YEARS since I have done chickens and although I know I am going to skin them (no plucking..) I was wondering if any of you could give me a quick "run-through" on the deed. I would like to do them all at once, when I used to do them we did hundreds a day in assembly line kind of production. - Trading spots as one needed! Things are just kinda' fuzzy... Thanks, I know for some of you this may be a strange request!
Joanna
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Post by keflavik on Nov 1, 2007 15:24:12 GMT -5
I hope there is enough meat on these birds to warrant doing this. But, you can do it one of two ways. #1. Skin and cut up the chicken into quarters. Cook in a large pot of water until the meat is cooked through. Cool enough to handle. Debone the meat and place into prepared jars. Add a little salt if desired. Pour strained broth over the meat. Cap and process about 90 minutes at 10# of pressure. Or #2. Skin the chicken and cut up into sections (ie. legs, thighs, wings, etc) Pack these into a jar and add a little salt. Fill with broth or water, leaving a "head space" Cap and process about 90 minutes at 10# pressure. I like to do the first method as I can pack more meat and no bones into a jar. I am also able to skim off any fat from the broth. I did this with some wild turkeys my husband shot and it worked out wonderful as we knew we were moving and I wouln't have them in my freezer that I would have to get rid of later. You may want to consider canning a simple chicken and rice soup if you feel that there is not enough meat worth canning by itself. Let me know if you want the recipe and I'll post it on the recipe board. It's one worth doing when leg quarters are on sale at 49 cents a pound!
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