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Simple & Succulent Canned Whole Chicken

I remember my grandmother’s pantry, a cool, dark room filled with the comforting sight of jars lined up on shelves, each one a promise of a delicious meal. Among them, the canned chicken always held a special allure. In those days, convenience wasn’t the point; it was about preserving the bounty of the land, ensuring we had nourishing food year-round. Opening a jar of her home-canned chicken was like unlocking a memory, the savory aroma filling the kitchen and transporting me back to her loving embrace. Even now, the taste brings a wave of nostalgia, a connection to a simpler time and a deep appreciation for the art of food preservation.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours
Servings: 4-6
Yield: 1 quart
Dietary Type: Paleo, Gluten-Free, Dairy-Free

Ingredients

1 whole stewing chicken
1 teaspoon salt

Equipment Needed

Large pot for washing chicken
1-quart canning jar
Pressure canner

Instructions

Begin by preparing the chicken. Remove any giblets that may be inside the cavity. Thoroughly scrub the chicken inside and out under cold, running water. Ensure all traces of blood or debris are removed.
Inspect your canning jar for any cracks or chips, discarding any that are damaged. Wash a one or two-quart canning jar (depending on the size of your chicken) thoroughly with hot, soapy water, and rinse well. You can also run the clean jars through a sanitize cycle in your dishwasher, if available.
Add 1 teaspoon of salt directly into the bottom of the clean jar. This salt not only seasons the chicken but also acts as a preservative.
Now it’s time to pack the raw chicken into the jar. Make sure the skin remains on the chicken, as it contributes to the flavor and texture of the broth. If the entire chicken doesn’t fit into the jar, you may need to cut it into pieces to make it fit snugly. Pack it tightly, but not so tightly that it’s difficult to remove later.
Ensure you leave ½ to 1 inch of headspace at the top of the jar. This headspace is crucial for proper sealing during the canning process.
Prepare your jar lids by placing them in the hottest tap water. This softens the sealing compound, ensuring a good seal. Don’t boil them, as this can damage the compound.
Carefully clean the lip of the jar with a clean, damp cloth to ensure a good seal. Even a small speck of food can prevent the lid from sealing properly.
Place the lids and screw-tops onto the jar, and finger-tighten them. Avoid over-tightening, as this can cause the lid to buckle during processing. Finger-tight means tightening until you feel resistance, then backing off just a little.
Place the prepared jar into the pressure canner. Fill the canner with enough cold water (not hot) to come halfway to ¾ of the way up the sides of the jars. Follow the manufacturer’s instructions for your pressure canner.
Process the jars for 90 minutes after the pressure has reached 15 lbs. It is critical to maintain a steady 15 lbs of pressure throughout the entire processing time. Fluctuations in pressure can compromise the seal.
Once the processing time is complete, turn off the heat and allow the pressure to drop naturally to zero. Do not attempt to force cool the canner. Once the pressure gauge reads zero, carefully remove the lid.
Use a jar lifter to carefully remove the jars from the canner. Place them on a towel-lined surface, leaving space between the jars to allow for air circulation.
Listen for a “pop” sound as the jars cool. This indicates that the lids have sealed properly. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop, it is properly sealed.
If any jars do not seal, they must be reprocessed immediately using a new lid, or refrigerated and used within a few days.

Important Safety Note: Always follow proper canning procedures to prevent botulism. Using a pressure canner is essential for safely canning meat. Ensure your canner is in good working order and that you understand its operating instructions.

Expert Tips & Tricks

For richer flavor, consider adding a bay leaf or a few sprigs of thyme to the jar before packing the chicken.
Do not add flour or other thickeners to the jar before canning, as this can interfere with heat penetration and compromise the safety of the product.
If you’re using chicken pieces instead of a whole chicken, consider browning the chicken lightly in a skillet before packing it into the jar for added flavor.
The bones are essential for creating a rich, flavorful broth that will gel when cooled. Do not de-bone the chicken before canning.
If you live at a higher altitude, you may need to increase the pressure and processing time. Consult your pressure canner’s manual for specific instructions.

Serving & Storage Suggestions

Canned chicken is incredibly versatile. Use it in chicken salad, soups, stews, casseroles, or simply shred it and serve it on crackers. The rich, flavorful broth that forms in the jar is delicious on its own or can be used as a base for soups and sauces.

Store sealed jars in a cool, dark, dry place. Properly canned chicken can last for up to a year or more. Always check the seal before using. If the seal is broken or the contents appear spoiled, discard the jar without tasting.

Once opened, refrigerate any unused portion of the canned chicken in an airtight container and consume it within 3-4 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	513.4 kcal	N/A
Calories from Fat	364 kcal	71%
Total Fat	40.5 g	62%
Saturated Fat	11.4 g	56%
Cholesterol	141.3 mg	47%
Sodium	722.7 mg	30%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	34.9 g	69%

Note: Nutritional information is an estimate and may vary based on the size and type of chicken used.

Variations & Substitutions

Herbed Chicken: Add a combination of dried herbs like rosemary, thyme, and oregano to the jar for an Italian-inspired flavor.
Spicy Chicken: Add a pinch of red pepper flakes or a few slices of jalapeño pepper to the jar for a little heat.
Lemon Herb Chicken: Add a slice of lemon and a sprig of fresh parsley to the jar for a bright, citrusy flavor.
Chicken with Vegetables: Add chopped carrots, celery, and onion to the jar along with the chicken for a heartier, more complete meal. Be sure to follow proper canning guidelines for mixed vegetables and meat.

FAQs (Frequently Asked Questions)

Q: Why do I need to use a pressure canner for canning chicken?
A: A pressure canner is essential for safely canning low-acid foods like meat. It reaches temperatures high enough to kill botulism spores, which can be deadly.

Q: Can I use a water bath canner for chicken?
A: No, a water bath canner is not safe for canning meat. It does not reach a high enough temperature to kill botulism spores.

Q: How do I know if my jars have sealed properly?
A: After the jars have cooled, press down on the center of each lid. If the lid doesn’t flex or pop, it is properly sealed. You should also hear a “pop” sound as the jars cool, which indicates sealing.

Q: What do I do if a jar doesn’t seal?
A: If a jar doesn’t seal, you can either reprocess it immediately using a new lid or refrigerate it and use the contents within a few days.

Q: How long does canned chicken last?
A: Properly canned chicken can last for up to a year or more when stored in a cool, dark, dry place.

Final Thoughts

Canning your own chicken is a rewarding way to preserve food and enjoy delicious, homemade meals year-round. It is very satisfying to know how your food is being prepared. While it requires some time and effort, the result is well worth it – a pantry filled with nourishing, flavorful chicken that you can use in countless recipes. Don’t be intimidated by the process; with a little practice and attention to detail, you’ll be canning like a pro in no time. So, gather your ingredients, dust off your pressure canner, and embark on this culinary adventure. Share your canned chicken creations with family and friends, and savor the taste of homemade goodness!

Simple & Succulent Canned Whole Chicken Recipe