Simple Succulent Canned Whole Chicken Recipe

How to Make Simple Succulent Canned Whole Chicken

1. Clean and thoroughly wash the whole chicken. Remove any giblets.
2. Place the whole chicken in a large pot and cover with enough water to completely submerge it. Bring the water to a boil, then reduce heat to a simmer for about 45-60 minutes or until the chicken is cooked through. Check for doneness by piercing the thickest part of the thigh with a fork; the juices should run clear.
3. Carefully remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, cut the chicken into manageable pieces (optional).
4. Pack the chicken pieces into clean canning jars, leaving 1-inch headspace. Add 1 teaspoon of salt to each jar (optional).
5. Remove any air bubbles by running a clean utensil along the sides of the jar. Wipe the rims of the jars clean.
6. Place the lids and rings on the jars, tightening fingertip-tight.
7. Process the jars in a pressure canner according to the manufacturer's instructions. For an example, a common processing time at 10-15 psi is 75 minutes for pints and 90 minutes for quarts. Always refer to a reliable canning guide or the Ball Blue Book for accurate processing times based on your altitude. Do not skip this crucial step! Improper canning can lead to foodborne illness.
8. Allow the jars to cool completely in the canner. Once cooled, check to ensure the lids have sealed properly (they should not flex when pressed).
9. Store the sealed jars in a cool, dark, and dry place. Enjoy your delicious canned chicken for up to 12-18 months!