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Homemade Canned Chicken
Tender and flavorful homemade canned chicken, perfect for long-term storage and quick weeknight lunches.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Remove the skin from the chicken, cut the meat into small pieces, separate the meat from the bones, place it in a pot, season with salt, pepper, and any of your favorite spices. Chill the pot of meat in the refrigerator for about 40 minutes.
Thoroughly sterilize the jars.
Place 10 whole black peppercorns and 2 bay leaves at the bottom of each sterilized jar.
Pack the meat into the jars without packing it too tightly. Cover them with foil instead of lids.
Place the jars into a cold oven, turn the temperature to 150°C (300°F), and leave them for 4.5 hours.
Once you turn off the oven, let the jars sit inside for another half hour to cool down. Then, take the jars out and seal them tightly with sterilized lids, turn them upside down.
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