Using my Home Canned Chicken

-

I thought I would share one way that I recently used my home canned chicken (I will try and share more as I continue to use the chicken). You can find directions on how I canned the chicken HERE . I don’t have actual measurements for this meal as I just threw it together one evening when we needed dinner rather quick like!

I opened 1 pint jar of chicken, drained it and then chopped it up on the cutting board..


Then I sautéed up some sliced onions, peppers, and carrot sticks. I cooked this until the carrots were soft…



Then I added the chicken and let this heat up (sorry about the blurry pic :)…



Finally I added about 4 cups of cooked brown rice. I seasoned it with soy sauce and a little bit of fish sauce. I just added the sauces until it tasted right to me.. :) .. just go easy on them as you can always add more but can’t take it out if you discover you over seasoned it…



This was very tasty! Since I had the rice leftover from a previous meal (I also keep cooked rice in the freezer for use in quick meals) and I had the canned chicken cooked and waiting on the shelf, the meal went together in less than 20 minutes. I served it with a nice big green salad.

Comments

  1. UnknownJanuary 9, 2013 at 6:09 PM

    hooray for cast iron!

    ReplyDelete
  2. AnonymousJanuary 10, 2013 at 6:27 AM

    I second that! ha, ha. And Hooray for canned meat! Well done! ;)

    ReplyDelete
  3. AnonymousJanuary 10, 2013 at 3:59 PM

    That looks good!

    I canned small red beans today using your tutorial. Thanks for sharing.

    ReplyDelete
    Replies
    1. CrystalJanuary 13, 2013 at 6:20 PM

      Yeah!! Good job! They are so nice to have on hand!! Crystal :)

      Delete
  4. sharnjeanJune 25, 2016 at 8:33 AM

    Sounds great! I'm so glad I finally found you and your blog. I am a super fan of your web page and miss new additions. Since I have found your blog I can stay up with things here. Thank you for the time you have put into it.

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more