Can Can Chicken Recipes
CAN-CAN CHICKEN
Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch-a must for a guy like me. -Steve Bath, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour., Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack., Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 377 calories, Fat 20g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 1067mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
CANNING CHICKEN (HOW TO DO IT SAFELY)
Canning chicken at home is easier than you think, makes meal prep a snap. Just grab a jar, pop the top, and you're ready to add chicken to your favorite recipes (like tacos, pizza, pasta, and more).
Provided by Jill Winger
Categories preserving
Time 2h
Number Of Ingredients 4
Steps:
- Prepare your pressure canner.
- Prepare your chicken. If keeping the chicken with bones, separate the meat at the joints and make sure the pieces fit into the jars. Cut up boneless chicken into pieces. Remove the skin from your chicken if you want.
- Fill your jars loosely with meat pieces, leaving 1 1/4 inch headspace. Sprinkle 1/4 - 1/2 tsp. salt on top of pints jars, and 1/2 - 1 tsp. of salt on quart jars, if desired. Hot Pack method: Lightly cook your chicken (you can boil or bake it). Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 - 1/2 tsp. salt on top of pint jars, and 1/2 - 1 tsp. salt on quart jars, if desired.
- Remove air bubbles from the jars with a canning utensil or a knife.
- Wipe the rims, adjust the lids/rings, and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes. For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes
- For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canner, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).
CANNED CHICKEN SALAD
Canned chicken is a life and time-saving pantry staple we should all regularly keep on our kitchen shelves. Here are three delicious canned chicken recipes I have been making my family for over twenty years. Canned chicken is one of the most convenient and inexpensive ways to add protein to a meal.
Provided by Cathy
Categories Main Course
Time 2h15m
Number Of Ingredients 5
Steps:
- In a medium sized bowl, combine mayonnaise and Ranch dressing mix.
- Add canned chicken to the mayonnaise mixture. The chicken will likely be in chunks so make sure you shred it with two forks before mixing the mayonnaise with the chicken.
- Stir in celery and green onion.
- You can add ground black pepper and salt if you like, but I never do.
- Serve on toast, as a sandwich, over a bed of lettuce, on a toasted bagel, with crackers or plain.
Nutrition Facts : Calories 366 kcal, Carbohydrate 4.1 g, Protein 23.2 g, Fat 28.2 g, SaturatedFat 4 g, Cholesterol 105.2 mg, Sodium 495 mg, Fiber 0.4 g, Sugar 0.3 g, UnsaturatedFat 22.5 g, ServingSize 1 serving
CHICKEN A LA CAN-CAN
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. In a bowl, stir together the cream of chicken soup and water until completely blended. Stir in the chicken and instant rice. Pour the mixture into the prepared baking dish. Top with French fried onions (if using). Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until bubbly in the center. Serve hot.
Nutrition Facts :
CHICKEN CAN-CAN
Easy as can be, this fast-to-assemble recipe comes from Carla Hodenfield of Ray, North Dakota. "It combines six cans of pantry ingredients," she confides. "Just heat and serve! You can substitute any kind of noodles for the chow mein noodles."
Provided by Taste of Home
Categories Dinner
Time 12m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles.
Nutrition Facts :
CAN-CAN CHICKEN
This chicken was so moist and juicy. We loved the blend of spices. It takes a little work to get the spice blend under the skin, or for me it did, but was so worth it. Adapted from Taste of Home. Prep time does not include refrigeration. Hope you enjoy
Provided by Nimz_
Categories Whole Chicken
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Mix the apple cider and balsamic vinegar together in a small spray bottle and set aside.
- In a bowl, combine the kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika and ground mustard.
- Loosen skin from around the chicken breast, thighs and legs.
- Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin.
- Tuck wing tips behind the back and tie. (This will keep the wing tips from burning).
- Refrigerate for 1 hour.
- Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ).
- Add the garlic and lemon to the can of beer.
- Poke additional holes in the top of the can with a can opener.
- Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. I used one of the stands that they sell at Walmart for $2 bucks and it worked very well.
- Insert the whole onion into the neck hole as far as you can.
- Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking.
- Place chicken over drip pan.
- Grill, covered, over indirect medium heat for 1 to 1 1/4 hours or until a meat thermometer inserted into a thigh reads 180 degrees. Remove chicken from grill.
- Cover and let stand for 10 minutes.
- Remove chicken from can (for me this took the help of DH.
- Enjoy.
Nutrition Facts : Calories 747.8, Fat 37.2, SaturatedFat 10.6, Cholesterol 254.2, Sodium 1999.8, Carbohydrate 9, Fiber 1.1, Sugar 2.4, Protein 84.1
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