Bone In Chicken Thighs
ฝัง
- เผยแพร่เมื่อ 26 พ.ย. 2021
- Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Bone-In Chicken Thighs for shelf-stable storage.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on TH-cam to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
You can find the NCHFP/USDA guidelines here
nchfp.uga.edu/index.html
Ball website, getting started
www.freshpreserving.com/canni...
Find your elevation here, type in your physical address.
www.whatismyelevation.com/
RECIPE
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
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#RebelCanning #Delicious #LongTermFoodStorage #Chicken
I am a new suscriber...and what I like about your video's, is that they are quick/to the point, with not alot of pointless fluff. I have seen other youtubers post the same canning recipies you do, but your vids are half the run time - love it.
I do have a suggestion:
At the end of this vid, you mention that you would use this processed chicken in a casserole....it would be great if you then "linked" in this vid....to the casserole recipies you commonly use for poached chicken. Then in the casserole vid...you should link back to this vid so folks can learn how to can them - thereby increasing your traffic for both vids. Alot of your vids would benefit from this approach.
Keep up the good work.
Thank you so much! I have to admit that a few of my videos have some "fluff", especially when I was back home and the girls were telling stories about my family members that we have lost.
I have been working on going back through videos and linking them together. I have not used the bone-in chicken in a casserole lately, but when I make one I will definitely link them together.
Hi. Yes, most differently leave the bone in, more flavor. 😋 And when I do chicken legs I remove all skin except for one, same with thighs. I use wide mouth quart jars. I use the broth for gravy. I love being able to put a meal together really quickly. I'm a big eater, so I mostly can my meats in wide mouth quart jars. Now I got a lot of potatoes to can. When I'm ready to serve my can potatoes I either add sour cream and butter, or cream cheese and butter, no milk, makes potatoes to thin. I'm glad my husband enjoys his meals. I always try to make his plates pretty. I do can my white meat, chicken breast in pint jars, I use for chicken salad, stir fries, casseroles, tacos, and enchiladas. The best part of my day is when I get to save time in the kitchen, and eat a good home cooked meal. 🍳▶️🇺🇸❤💕
I love the time that canning saves me! And I love knowing what is in my food. I am not a big eater, so I mostly can in pints and half pints, since it is just me.
Worked great. Tastes fantastic. Can even make gravy with the fats or soups; used 75 w pints. No issues. Kept excellent over a year on shelf in cool cupboard
I enjoy your channel so much….I’m not a big commenter….and every time you say my kitchen…my rules…I have to totally agree with you! I think you give lots of great information and look forward to every new video! I have canned so many things from your videos…your sunshine jam, your mushrooms…both pickled and regular, today I did your lemonade concentrate. I’ve done your beans…..and more…you are the best!! Thankyou for posting another video that I’m sure to try! 👋🇨🇦
Thank you so much!! I am glad you find the videos helpful!
Thank you for explaining in a simple way I am a beginner in canning..
Glad it was helpful!
This is my favorite way to can chicken! It's so good! Thanks for another great video!
You are so welcome!
I know how to can chicken but I have learned to can a lot of other stuff from you and love your videos.
Thank you so much!!
thanks go much, my first time doing it with bones
Thank you! I'm fixing to can my first bone in thighs. I hope my turn out as good as yours look!
Skin n bones best flavor, like chicken in stock! I've done boneless n skin n bones, loves skin n bones, lol!
I can chicken all ways - raw, par-cooked, cooked, boneless, skinless, bone in, skin on, every method has a best recipe. I like the bone in skin on for the rendering that you get from it.
Thank
Thank you. Was about to can thighs and drumsticks in the next couple day. Excellent timing.
Am so glad that it was helpful to you!!
I have a box defrosting as we speak, I was wondering how to do this, thank you so very much ❤🤗❤
I am glad I was helpful to you!! Thank you!
Awesome video/tutorial. Love the music too!
Glad you liked it!
Love the new music!
Thank you!
@@FyreflyesFollies 💕
My Ball canning book says can for 1 hr and 5 minutes with bone in. Now I am not sure how long to can them. I have pints.
Nice. I did this last week, except I put bbq rub seasoning in each jar.
Today I cooked a home raised turkey that I'll be jarring up.
I can't wait to retire and be able to raise a few turkeys and quail to put up every year.
Won't hurt nothing to over cook them, but when cooking Bone-In, you only need to do pints for 65 minutes & quarts for 75 minutes ... since there's a bone in the center it doesn't take quite as long to get the heat to the center.
thank you!
Thanks, I did not know that.
Stick with 75 minutes on pints and 90 Minutes on quarts!
no lid on top of pot?
The new USDA canning recommendations has chicken at 1 and 1/4 headspace. I didn't notice that but was watching a video with Sutton Daze and she found it. I can bone in chicken sometimes also.
I just saw that as well. I typically do not follow USDA (or any other alphabet agency) unless they can give me a good scientific reason for their change. Since there has been no real testing in almost 40 years due to lack of funding but I have been canning it this way for nearly that long with no issues, I would question why the change.
Just nasty. Don't be lazy! At least remove the skin! Revolting
It does make the chicken taste really good. Actually chicken cooked with the skin on retains more moisture. It's not nasty and revolting. Chicken skin is not chicken poop. If you have ever bought chicken at a like Popeyes or KFC they do not remove the skin before frying except on tenders. I understand people buy boneless skinless chicken but some people choose the skin on because they like it. Do you skin your turkey? People should worry more about additives than the skin in store bought chicken.
Seriously did your Mama never tell you" IF YOU HAVE NOTHING GOOD TO SAY DON'T SAY ANYTHING AT ALL"
Shame on you!!
I love skin on chicken when it's fried or roasted. But the idea of having to deal with a goopy piece of chicken skin that has boiled for 90 minutes is revolting. Honestly I would probably never open the jar.
@@ruefanga5719 Fair enough and if you had of said this I would have said nothing.
Instead you accused a person who took the time to make a video to pass on information to others of being "lazy"!!
At what point do these yt'bers say why bother using their precious life moments to make videos and share information if only to be insulted.
I agree with another reply. It adds flavor and can be discarded.
If that's what you think you must be living under a rock. These people get paid to make TH-cam videos. It's not like she's sacrificing her life to better educate you on canning chicken. For myself canning has always been a way of making my life easier by having things prepared ahead of time. The way she is doing things is just making more work for herself later on. Seriously no 6 times she has to get her hands and her kitchen dirty picking meat off of bones grow up and respect that not everybody has to agree with you