Canned Chicken With Broth Recipes

HOMEMADE CHICKEN BROTH

Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CANNED CHICKEN WITH BROTH

Canned Chicken With Broth image

We used to raise chickens.I would freeze and can at least 75 to 100 per year for our personal use.Every one of our children know how to prepare food and live off the land. Some do not like it but some do. Living in the country has many advantages. One of them is knowing what you feed to animals and birds that you eat. Another is the pride you feel after seeing the fruits of your labor on the shelves in the canning room.

Provided by Montana Heart Song

Categories Chicken

Time 2h

Yield 8 quarts, 32 serving(s)

Number Of Ingredients 5

Ingredients

4 whole roasting chickens or 35 assorted chicken pieces
8 whole bay leaves
8 teaspoons lemon juice
8 teaspoons salt (optional)
8 teaspoons dried parsley or 8 teaspoons dried cilantro

Steps:

Remove fat and skin from chicken pieces.
Have sterilized hot quart canning jars ready.
Have damp hot cloth ready to wipe rim of jars.
Seals should be hot in water.
Lay out the chicken pieces in groups for each jar. Pack each jar half full.
Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room.
Wipe jar rim with damp clean cloth. Place seal and ring and tighten.
Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lbs pressure for 90 minutes.
DO NOT LEAVE THE KITCHEN. You must adjust the heat to stablize the pressure and maintain the 15 lb pressure.
This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal.
Note: I have canned thighs, breasts by themselves when there is a sale.
Do not hot water bath.

Nutrition Facts : Calories 79.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 26.7, Sodium 25.5, Carbohydrate 0.2, Protein 6.3

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