Chicken
From Self-sufficiency
Revision as of 12:34, 17 January 2010 by Jontas (Talk | contribs) (Created page with '===Canning=== * I prefer to can the meat from legs and things after steam juicing (so not raw packed) and I add a bit of the de-fatted stock I get from steam juicing the chicke…')
Canning
- I prefer to can the meat from legs and things after steam juicing (so not raw packed) and I add a bit of the de-fatted stock I get from steam juicing the chicken as well
- If the chicken meat is not totally covered in fluids that should not be a problem as to food safety, but the meat might be discolored and dry.
- Without a SJ I might try stewing the chicken until done, removing from the liquid, cooling and then removing the bones and skin which I would reserve for making stock. The liquid I would chill and defat then use to add liquid back to the jars of meat. The remainder of the de-fatted liquid I would add to the bones and skin, place in my roaster oven, add some aromatics and veggies to make a real stock.
