Just roasted 2 nice sized herbed chicken and will be canning it this week. I did the entire chicken and it shall be glorious. My friend LOVES deboning them so she will be doing that tomorrow and then into the cns they will go. We are a family of 4 and we use quart jars. Great job!
Carol makes it very clear this is how she does it as a personal preference but you are free to do it however you wish. Your kitchen your rules. The snow is unappetizing to some of us and I've never found the taste any different. Just more appetizing. HAPPY CANNING.
@@debiwilburn2480 I'm betting that if there's a food shortage or meat became very expensive many people's "appetite to eye" would change drastically. We've all been babied and spoiled to the point we pick away at food that is actually better for us. It does change the taste, btw. None of the comments above are insulting or even rude. No need in acting as if they are... Carol is doing a wonderful job and am sure she will handle it if someone was insulting her or her practices. Calm down
Carol, I just canned 6lbs of Chicken 6 pints. I followed your recipe, they came out beautifully! This is the second recipe from you, I also made your apple butter so yummy! I just found you and love your videos! Kathy😊
The “snow” is coagulated protein that come out of the meat. My Mom used to can salmon filets and the also looked ugly because of that...but it was oh, so delicious! Thank you for this recipe. I may start my pressure canning journey with this recipe because I don’t like bland food.👍🙏♥️🇺🇸🤓
Thanks for what you do Carol! You've been a big influence in my canning and my pantry is full to prove it. When I'm working on a new canning batch, I always say the magic mantra "Carol Made Me Do It!" That chicken looks AMAZING!
Just wanted to thank you for your canning videos and am using several of your canning recipes! . One thing I wanted to share about canning venison. Although we hunt and use venison, I have never been a fan of the wild taste of it, until I made a discovery canning it. I largely can venison hamburger but have done this with stew meat too. When I canned the venison I added raw diced onions to the meat and mixed them in, and after canning there was no wild taste anymore!
Hi Carol I love your channel. I wanted to share with you a quick idea for canning, you could do beans with taco seasoning, in my house we regularly replace the meat with beans to make it a little healthier and taco beans always come out good and quick! You just need some lettuce and cheese and sour cream and tortillas and you are good! Maybe some chopped onion and tomato for everyone to add on their own :)
I gave my skeptical daughter canned (par-cooked first) ground beef. She wasn’t interested until a nacho prep when she experienced the joy of not hassling with cooking up the ground beef and just dumping it out of the jar. I’m doing your chicken today. Looking forward to a pretty product!
Raw pack chicken is good for chicken salad. I no longer do raw pack for any meats. I prefer all my meats to be par-cooked. I can chicken, beef roast, beef brisket, and corned beef. I love them all especially the time it saves.
I just finished canning Better Than Bushes Baked Beans (17 pints) and Mexican Pinto Beans (16 pints) Looking forward to Pretty Chicken. I’ve canned Ugly Chicken in the past. Thanks for all your knowledge. You have really inspired me.
I’m trying this tonight! My husband has agreed to cut the chicken into 1 to 2 inch cubes and I am handling the rest of the process. Also, you inspired me to apply today to join your Facebook group and that is saying something because I haven’t been on Facebook since February 2019! If there was any other way to participate, I would be doing it that way. Love your channel. Thanks for all the content and guidance💚👒
I par cook my chicken and rinse it also. Recently I used your enchilada sauce instead of broth and canned chicken. It shreds really nice and has a great flavor. Easy, quick meal idea❤️
Love everything about your channel and I am learning so much. I do not have a pressure canner yet. I have been water bath canned for years, and also cast iron cooking. I almost have the nerve to start pressure canning. Thank you, I hope it tasted good!!
Just start I was scared at first. After my first few sessions, I fell in love with pressure canning. I realized I almost let irrational fear keep me from something I have come to love.
I love 💕 your channel! I also prefer my meats par-cooked. I put my chicken on broiler pans when I use the oven. The chicken browns really nice and you’re not left with alot of “snow” 🐓
Cleaning out my freezer and trying to decide what to do with my frozen chicken breasts. I think this is the answer. Will thaw and cut and roast the pieces, and follow your recipe here. It does look much better than the ugly chicken I've canned in the past. Thanks for sharing.
Love the video. Thanks for sharing. I was thinking I would strain the liquid gold chicken through a cheesecloth then add that to the stock. But I was glad to see the tip about rinsing off the ugly. Now I am ready to try my hand at canning chicken. Instant lunch of chicken salad in about 5 minutes.
First I'd like to thank you for all the wonderful recipes you share with us. I also love that you practice safe canning.. I have a QUESTION?? I have chicken in my freezer that says sell by 11-14-2022. It is now 2024. Is this chicken safe to can or do I need to throw it out????????????????? Again thanks
Thank you for all the meat recipes. I love having canned meat on the shelves for quick and easy meals, but recipes are hard to find (at least safe ones.) I've done the Mississipi pot roast and your raw pack chicken. I was planning to sear the raw pack chicken upon opening the jar. Will be comparing it to this recipe. Thanks again!
Carol want to check with you on safety. I did raw pack chicken breast in 1-2” cubes put room temp chicken in room temp jars in room temp water and process pints fir 75”.
That looked so appealing. I know the ugly chicken is fine but like you appearance of my food is whether I eat it or not . You made this look so easy. One day. Still only water bathed once a pear butter. 🥰🥰🥰🥰🥰
Carol, I just love your vlogs!!! Thank you so much for this informative video. I have been waiting for someone to show me how to make canned chicken that I would be proud to show off in my panty. Is that snobbish??? So sorry!! I just eat with my eyes first and food much look appetizing for me to even want to eat it. Of course in a pinch (or another ice storm) it wouldn't matter, but I'm opting to go "pretty" this canning season. Thank you so. much!!!
I think ugly is okay for some things like a dip or chix salad but for the majority of meals, I really prefer it cubed and par baked. It looks so much more appealing.
I made this over the summer, it was the first time I’ve ever canned. It tastes fantastic! Now that it’s been a few months I noticed some of the herbs are on the sides of the rim up in the 1” headspace. It looks unappetizing but I know it’s not because I’ve opened a jar before and it was all just dried herbs and I followed the guidelines. Is this because I used dried herbs? Do I tip my canning over for a day and see if it will settle back in? I think I may have had a siphoning as it was my first attempt but it is completely sealed? Any insights? Thank you!
That is normal as the contents of the jar come to boiling during canning. As the contents settle some of the herbs could stick to the jar or lid. It’s fine as long as your seal is intact
Question- I roasted my chicken with a tiny bit of vegetable oil and spices then pressure canned. It looks perfect and sealed nicely. There is a very thin layer of the oil on top. I did not know you can’t use oil. Should I throw this out?
I flat out refuse to say ugly chicken or pretty chicken. Not sure why it irritates me but it does. I will continue to call it raw pack and par-cook. I don't raw pack anymore. I like the taste and texture better when I par-cook. I strain my chicken to get that white stuff out then add the juice to my stock. Then I rinse the chicken also. I do love canning meats though. My favorites are roast beef and brisket. Brisket heated up with BBQ sauce is insanely delicious. I look forward to the summer holidays in hope of getting brisket on sale. .
@@BeYou4You Remove excess fat. cut in bite-size squares, par-cook in a nonreactive pan, stainless steel is best, fill hot jars, with hot meat cover with hot broth made from juices from par cooking. I take juices from par cooking and make flavored broth to pour in jars. Just whatever flavor you want it to be. I go simple beef flavored so I can make whatever flavor I want when I open it. Can at the recommended time at the pressure for your elevation.
Question - I pressure canned raw pack chicken a month ago, just discovered that I processed it 10 minutes LESS than I should have 🤯 So would it be safe to eat if I boiled it first? Should I replace the lids and re-process it for the correct time?
Can you can it in oven like you can can spaghetti sauce and how many degrees as there is just the two of us and I don’t want to buy a huge canning pot and don’t have the space to store one.
PLEASE don't oven can. The jars may seal, but the is no guarantee that pathogens in the food are killed, which gives a you a jar of poisons! And we're not just talking a tummy ache, it can kill!
@@carol-thriftychichousewife6231 I feel so dumb it didn't register at first till I sent messages. I am an old lady it takes me awhile. Thank you for not judging,
Just roasted 2 nice sized herbed chicken and will be canning it this week. I did the entire chicken and it shall be glorious. My friend LOVES deboning them so she will be doing that tomorrow and then into the cns they will go. We are a family of 4 and we use quart jars. Great job!
The white particles ("snow") are also packed with omega-3s, the same as fish. It's actually very good stuff for you.
Exactly. And why wash away flavor by rinsing? Makes no sense.
Carol makes it very clear this is how she does it as a personal preference but you are free to do it however you wish. Your kitchen your rules. The snow is unappetizing to some of us and I've never found the taste any different. Just more appetizing. HAPPY CANNING.
@@debiwilburn2480 I'm betting that if there's a food shortage or meat became very expensive many people's "appetite to eye" would change drastically. We've all been babied and spoiled to the point we pick away at food that is actually better for us. It does change the taste, btw. None of the comments above are insulting or even rude. No need in acting as if they are... Carol is doing a wonderful job and am sure she will handle it if someone was insulting her or her practices. Calm down
Carol, I just canned 6lbs of Chicken 6 pints. I followed your recipe, they came out beautifully!
This is the second recipe from you, I also made your apple butter so yummy! I just found you and love your videos! Kathy😊
The “snow” is coagulated protein that come out of the meat. My Mom used to can salmon filets and the also looked ugly because of that...but it was oh, so delicious! Thank you for this recipe. I may start my pressure canning journey with this recipe because I don’t like bland food.👍🙏♥️🇺🇸🤓
Thanks for what you do Carol! You've been a big influence in my canning and my pantry is full to prove it. When I'm working on a new canning batch, I always say the magic mantra "Carol Made Me Do It!" That chicken looks AMAZING!
Just wanted to thank you for your canning videos and am using several of your canning recipes! . One thing I wanted to share about canning venison. Although we hunt and use venison, I have never been a fan of the wild taste of it, until I made a discovery canning it. I largely can venison hamburger but have done this with stew meat too. When I canned the venison I added raw diced onions to the meat and mixed them in, and after canning there was no wild taste anymore!
Hi Carol I love your channel. I wanted to share with you a quick idea for canning, you could do beans with taco seasoning, in my house we regularly replace the meat with beans to make it a little healthier and taco beans always come out good and quick! You just need some lettuce and cheese and sour cream and tortillas and you are good! Maybe some chopped onion and tomato for everyone to add on their own :)
I gave my skeptical daughter canned (par-cooked first) ground beef. She wasn’t interested until a nacho prep when she experienced the joy of not hassling with cooking up the ground beef and just dumping it out of the jar.
I’m doing your chicken today. Looking forward to a pretty product!
Raw pack chicken is good for chicken salad. I no longer do raw pack for any meats. I prefer all my meats to be par-cooked. I can chicken, beef roast, beef brisket, and corned beef. I love them all especially the time it saves.
I just finished canning Better Than Bushes Baked Beans (17 pints) and Mexican Pinto Beans (16 pints)
Looking forward to Pretty Chicken. I’ve canned Ugly Chicken in the past.
Thanks for all your knowledge. You have really inspired me.
Thank you. Can't wait to try it. I will use the liquids to make gravy for my 3 big dogs. Just starting this canning journey. Wish me luck.
I’m trying this tonight! My husband has agreed to cut the chicken into 1 to 2 inch cubes and I am handling the rest of the process. Also, you inspired me to apply today to join your Facebook group and that is saying something because I haven’t been on Facebook since February 2019! If there was any other way to participate, I would be doing it that way. Love your channel. Thanks for all the content and guidance💚👒
I par cook my chicken and rinse it also. Recently I used your enchilada sauce instead of broth and canned chicken. It shreds really nice and has a great flavor. Easy, quick meal idea❤️
You’re such a clever girl 🥰
Very thorough! Thank you! Canning chicken today.
Love everything about your channel and I am learning so much. I do not have a pressure canner yet. I have been water bath canned for years, and also cast iron cooking. I almost have the nerve to start pressure canning. Thank you, I hope it tasted good!!
Just start I was scared at first. After my first few sessions, I fell in love with pressure canning. I realized I almost let irrational fear keep me from something I have come to love.
It would be interesting how you think it tasted after canning. Looks lovely ☺️
Yes, I am curious too. Taste and texture are always what I wonder about.
I love 💕 your channel! I also prefer my meats par-cooked. I put my chicken on broiler pans when I use the oven. The chicken browns really nice and you’re not left with alot of “snow” 🐓
Another great idea!
110% like the look better. As a newbie to canning, I want to make my jars as appetising as possible, so my family eat it.
Cleaning out my freezer and trying to decide what to do with my frozen chicken breasts. I think this is the answer. Will thaw and cut and roast the pieces, and follow your recipe here. It does look much better than the ugly chicken I've canned in the past. Thanks for sharing.
Definately will be canning this chicken this weekend, thank you
Thank you for this video. Next time I can chicken I will add some herbs.
Thank you! I'm new to canning and I want to can chicken but I want it to look pretty, too!
Love the video. Thanks for sharing. I was thinking I would strain the liquid gold chicken through a cheesecloth then add that to the stock. But I was glad to see the tip about rinsing off the ugly. Now I am ready to try my hand at canning chicken. Instant lunch of chicken salad in about 5 minutes.
Great idea!
Bought chicken yesterday to can today! Have done several of your recipes. Next one will be Cajun beans. Thank you!
I want to try this! Thank you ☺️
I'M HORRIBLE AT MATH!! I CANT BELIEVE YOU TRUSTED MY MATH!!!!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😬
Lol. It worked 😉😂
I've only ever raw packed ugly chicken.. I'll definitely need to try this. Looks great.
I prefer par cooked meat as well for canning. I’m going to add some herbs next time. Looks good.
Not only does the cooked meat look better in the jars, I've found the jars easier to clean when the meat isn't completely rare.
I’m new to your channel and new to canning, and I just canned this chicken recipe. It is very pretty thank you for the recipe.
Great video. Thanks for sharing the details.
First I'd like to thank you for all the wonderful recipes you share with us. I also love that you practice safe canning.. I have a QUESTION?? I have chicken in my freezer that says sell by 11-14-2022. It is now 2024. Is this chicken safe to can or do I need to throw it out????????????????? Again thanks
It’s not unsafe but I’m not sure of the quality…. I try to use meat up with a year
Jars looks awesome thank you
Yes. Your chicken is way more appetizing! Also nice gifts and my canned meats aren’t pretty enough to gift.
Love your videos. Can't wait for your sourdough series!
Thank you for all the meat recipes. I love having canned meat on the shelves for quick and easy meals, but recipes are hard to find (at least safe ones.) I've done the Mississipi pot roast and your raw pack chicken. I was planning to sear the raw pack chicken upon opening the jar. Will be comparing it to this recipe. Thanks again!
I always par cook my meats. Do not like raw pack. I do not rinse however, I just drain it well. Love the selectioin of spices you chose.
Carol want to check with you on safety. I did raw pack chicken breast in 1-2” cubes put room temp chicken in room temp jars in room temp water and process pints fir 75”.
Yes
That looked so appealing. I know the ugly chicken is fine but like you appearance of my food is whether I eat it or not . You made this look so easy. One day. Still only water bathed once a pear butter. 🥰🥰🥰🥰🥰
Carol, I just love your vlogs!!! Thank you so much for this informative video. I have been waiting for someone to show me how to make canned chicken that I would be proud to show off in my panty. Is that snobbish??? So sorry!! I just eat with my eyes first and food much look appetizing for me to even want to eat it. Of course in a pinch (or another ice storm) it wouldn't matter, but I'm opting to go "pretty" this canning season. Thank you so. much!!!
Thank you for making it look so pretty 😍 ... could I use this recipe with Turkey breast tenderloins? I have a bunch in my freezer. Thanks! 😊
Absolutely 🥰
Very nice. Thank you. 😎
I think ugly is okay for some things like a dip or chix salad but for the majority of meals, I really prefer it cubed and par baked. It looks so much more appealing.
I made this over the summer, it was the first time I’ve ever canned. It tastes fantastic! Now that it’s been a few months I noticed some of the herbs are on the sides of the rim up in the 1” headspace. It looks unappetizing but I know it’s not because I’ve opened a jar before and it was all just dried herbs and I followed the guidelines. Is this because I used dried herbs? Do I tip my canning over for a day and see if it will settle back in? I think I may have had a siphoning as it was my first attempt but it is completely sealed? Any insights? Thank you!
That is normal as the contents of the jar come to boiling during canning. As the contents settle some of the herbs could stick to the jar or lid. It’s fine as long as your seal is intact
Thank you!
I am new to canning. I am going to do this first.
Can you share with me what you can use the chicken for… as in meal ideas I an seriously blanking.
Chicken salad, in casseroles, add to soup or stew
Great video!! Thank you!!
Question: I'm doing hot pack turkey and broth in pints. Would you recommend adding the lemon and pepper seasoning or leave it out?
I would use it
Question- I roasted my chicken with a tiny bit of vegetable oil and spices then pressure canned. It looks perfect and sealed nicely. There is a very thin layer of the oil on top. I did not know you can’t use oil. Should I throw this out?
If it was just a small amount I would toss it. Even we’ll trimmed beef and pork will have a thin layer of fat that rises to the top after canning
Do you think with rinsing you rinse all the flavor away?
No, still tasty 😊
Instead of oven roasted, could you poach in chicken broth/stock, skim off the protein “snow” as it forms, then use broth/stock to fill jars?
Yes
looking forward to trying pretty canned meat
Could you do chicken drumsticks the same way? ( But cooking at the time required for bone in chicken)
Yes
I flat out refuse to say ugly chicken or pretty chicken. Not sure why it irritates me but it does. I will continue to call it raw pack and par-cook. I don't raw pack anymore. I like the taste and texture better when I par-cook. I strain my chicken to get that white stuff out then add the juice to my stock. Then I rinse the chicken also. I do love canning meats though. My favorites are roast beef and brisket. Brisket heated up with BBQ sauce is insanely delicious. I look forward to the summer holidays in hope of getting brisket on sale.
.
That roast beef and brisket canning idea sounds delicious….do you have a recipe ?
@@BeYou4You Remove excess fat. cut in bite-size squares, par-cook in a nonreactive pan, stainless steel is best, fill hot jars, with hot meat cover with hot broth made from juices from par cooking. I take juices from par cooking and make flavored broth to pour in jars. Just whatever flavor you want it to be. I go simple beef flavored so I can make whatever flavor I want when I open it. Can at the recommended time at the pressure for your elevation.
@@tdewtx Thank You SO very much 🌟🌟🌟🌟🌟
@@BeYou4You welcome :-)
What are some ways or recipes for using the canned herbed chicken?
Chicken salad, mixed in a casserole, use to make a hot dip like buffalo chicken dip, etc
What brand of Herbs de Provence do you use?
Could you please give the name of the herbs you used? I got the lemon pepper but not the other. I thank you in advance.
Herbs de province
You rinsed your chicken with cold water after you oar cooked it? But your jars were warm? Newbie here 😂
My jars were then filled with hot stock. If you put hot stock into cold jars it can cause thermal shock and cause the jars to break
Question - I pressure canned raw pack chicken a month ago, just discovered that I processed it 10 minutes LESS than I should have 🤯 So would it be safe to eat if I boiled it first? Should I replace the lids and re-process it for the correct time?
I’m sorry but it’s not safe. You should throw it out 😞
@@carol-thriftychichousewife6231 okay, thanks
I canned chicken in chicken broth, and I opened it and it was tough and rubbery. I haven’t done it since.
I’m sorry to hear that. Par cooking usually helps with that
@carol-thriftychichousewife6231 thank you so much!! I'm canning your split pea soup today!
Hello beautiful yes look good
can you can peanut chicken?
I’m sorry but no
Can you can it in oven like you can can spaghetti sauce and how many degrees as there is just the two of us and I don’t want to buy a huge canning pot and don’t have the space to store one.
Oven canning is not safe or approved extension.psu.edu/canners-and-canning-methods-that-are-not-recommended
No, please don’t even try to can I your oven. But you could cook it completely and freeze it
PLEASE don't oven can. The jars may seal, but the is no guarantee that pathogens in the food are killed, which gives a you a jar of poisons! And we're not just talking a tummy ache, it can kill!
Can I par cook my frozen chicken in an insta pot?
Yes 😊
I have the ball pressure canning book and it says for pints raw packed to do for 1 hr and 15 minutes. For quarts 1 hr and 30 minutes.
Yes, 75 minutes is 1 hour 15 minutes and 90 minutes is 1 hour 30 minutes
@@carol-thriftychichousewife6231 I feel so dumb it didn't register at first till I sent messages. I am an old lady it takes me awhile. Thank you for not judging,
@@donnarichey144 never 😉💕
What do you make it with
I meant what do you serve it with.. what dish or dinner
I used to ugly chicken, now I can pretty chicken 🐓
🥰
Looks great!! Thank you.
Hey it's me again lol.. Can you please tell me how many pint jars I will need for 11lbs of chicken. It's 12 breasts. they are pretty good size.
About 8
I never liked the look of canned meat either. Especially chicken. I started to parboil my chicken first and it looks much better.
How do you know when it is cooked 80-90%.
When it’s starting to look opaque and no longer pink 😊
@@carol-thriftychichousewife6231 makes sense but that sounds like it’s pretty cooked
Can you raw pack the meat
Yes
After looking at reviews, sounds like ugly chicken tastes better and has better consistency. 🤔. I always par cook burger.
Most or all Meat should be 1/2 - 1 inch thickness when canning.