I have bottled chicken for a few years, and love the convenience of it. I have always just put in the raw chunks and processed it for the recommended time/ pressure. I was wondering if there were preferences of canning it raw vs. pre-cooked. I seem to have a problem (or maybe it is just how it is!) with the chicken being very dry and almost crumbly. Any suggestions?
"There is a Happy Dale far, far away. . ." -Arsenic and Old Lace
I find that if I cook the chicken first it has much much better texture. I usually roast the chicken with salt and pepper and then cut into chunks and put in the jars and cover with boiling chicken broth. I HAVE canned both Chicken and Venison raw..but it just seems nicer when cooked first. You can get more in the jar too..it dosn't shrink as much...already shrunk from cooking. Just my opinion though. I do know alot of people who like raw pack..and if I have a bunch of venison to can I will still do raw pack to get it quickly done if I need to...just don't like the result as well. Have fun. I love having home canned meats on hand.
Canning chicken: preferences?
Posted - Apr 02 2008 : 6:52:17 PM
