Simple Succulent Canned Whole Chicken
Discover the timeless convenience of homemade preservation with this Simple Succulent Canned Whole Chicken recipe, perfect for meal prepping or stocking your pantry with effortless gourmet flavor. Juicy, tender, and perfectly seasoned with a delightful blend of salt, black pepper, garlic powder, and onion powder, this small-to-medium whole chicken is pressure-canned to lock in rich taste and optimal freshness for up to a year. The addition of water or chicken broth ensures every bite is moist and flavorful, while the method of using a wide-mouth quart jar simplifies the process for home cooks. With minimal prep and a hands-off cooking process, this recipe delivers a versatile protein ready to enhance soups, casseroles, salads, or standalone meals in moments. Perfect for busy families and long-term food storage, this canned whole chicken is as practical as it is delicious.
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Recipe Information
Ingredients
- 1 piece Whole chicken, small to medium sized (fully thawed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 cup Water or chicken broth
Instructions
Wash and pat dry the whole chicken. Remove any giblets or excess fat from the cavity of the chicken.
Rub the entire chicken, inside and out, with salt, black pepper, garlic powder, and onion powder for seasoning.
Place the seasoned whole chicken into a sterilized canning jar. A wide-mouth quart jar is recommended for easier placement.
Add 1 cup of water or chicken broth into the jar to provide moisture during the canning process.
Wipe the rim of the jar with a clean, damp cloth to ensure a proper seal. Place a new, sterilized lid on the jar and screw on the band until fingertip tight.
Place the jar into a pressure canner according to the manufacturer’s instructions. Make sure there is enough water in the canner, typically 2-3 inches, or as specified by the pressure canner manual.
Seal the pressure canner lid and heat on high until it reaches 10-15 pounds of pressure, depending on your altitude. This usually takes about 10 minutes.
Reduce the heat slightly to maintain the pressure and process the jar for 90 minutes at the prescribed pressure.
Once the processing time is complete, turn off the heat and allow the canner to cool and depressurize naturally. Do not attempt to open the canner until the pressure gauge reads zero.
Carefully remove the jar from the canner using a jar lifter and place it on a towel-lined surface. Let the jar cool undisturbed for 12-24 hours.
After cooling, check the seal by pressing down on the center of the lid—it should not flex. If properly sealed, store the canned chicken in a cool, dark place for up to 1 year.
To serve, open the jar, remove the chicken, and use it in your favorite recipes, or enjoy it as is!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
