Simple Succulent Canned Whole Chicken Recipes

SUCCULENT ROAST CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
• Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

SIMPLE & SUCCULENT CANNED WHOLE CHICKEN

Steps:

• Remove any giblets which may be in chicken and scrub well.
• Wash one, one or two-quart canning jar (depending on the size of the chicken).
• Add 1 tsp salt to jar.
• Pack raw, skin-on chicken into the jar. If it won't fit you may have to cut it up a bit. Leave 1/2 to 1 inch head space.
• Put jar lids in hottest tap water.
• Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten.
• Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars.
• Process for 90 minutes after pressure has reached 15 lbs.
• Please note that it is not necessary to add any water to the jars- the chicken will make a delicious broth which will be gelled unless it is heated. Do not de-bone chicken as the bones are neccessary to make a good broth.
• * I often do chicken pieces in pint jars as I live alone. In which case I only add 1/2 tsp salt and reduce the processing to 75 minutes at 15 lbs pressure.

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CANNED CHICKEN

Steps:

• Wash 9 pint jars.
• Run them through dishwasher, to sterilize. Sterilize lids in the same manner.
• In each pint jar, place 1/2 t. salt, and 2 boneless, skinless chicken breasts. (you may have to cut one of the breasts in half so the jar isn't too full).
• Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).
• Run knife down inside of jar to remove air bubbles.
• Wipe off rim of jar with clean, damp cloth.
• Place lid on jar.
• Screw on band.
• Fill pressure canner 1" deep with cold water.
• Place jars in pressure canner.
• Open petcock.
• Turn on fire to medium-high, till steam is rapidly escaping through petcock.
• Close petcock. Pressure will start to rise.
• When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.
• Set timer for 70 minutes.
• When 70 minutes are up, turn off fire and leave the pressure canner alone till the needle goes back to zero!
• Open canner: using a jar lifter, remove jars and set in draft-free place to cool completely.
• Wipe down outside of jars, remove bands, label and place in pantry.