Canning Chicken Meat

[Arielle]

I am wondering if anyone cans the legs, as in the feet? I met a group of people from Africa, and the feet are a traditional food. HOwever I didn't get to ask how the feet are prepared. I'm thinking it adds gelatin . . . ???

 

[Mamagigi]

I don't know how to do that. I couldn't do it but that's just me.

 

[Arielle]

OH I completely understand, I'm not sure I can do it either. lol

 

[Kildare49]

I use the legs in making stock.

 

[Arielle]

I use the legs in making stock.

Do you boil them with onions and seasoning, then discard the legs, or strain the stock??

 

[Elke Beck]

Do you boil them with onions and seasoning, then discard the legs, or strain the stock??

I usually make my stock in my big spaghetti pot that has the insert. I put all the ingredients, including the cleaned feet, in the insert, fill it with water, and let it simmer as long as I can stand it. Then it is super easy to just lift the insert out with all the solids in it. If I am feeling particularly ambitious, I will strain the stock to get all the little stuff out, but I usually don't. I let the solids cool, then pick the bones out and give it to the dogs as treats.

 

[Arielle]

Quote:
I love frugal--my cats will eat such things too. lol THanks for sharing.

 

[Arielle]

Another 7 qts of turkey meat in processing. I dressed 3 turkey hens at noon time and had all three packed side by side in the roasting pan. Perfect fit. 250 for 6 hrs. THese were young,a bout 5 months. Very good flavor and texture.

 

[Arielle]

Roasted up a bird, then boiled it to make a broth. Picked the bones and meat. PUt diced carrots, onions, garlic salt, beans and wild rice and meat into each jar. And filled to lip.

Lesson learned, leave 2 inches, as it boils out anyway. Just wasn't paying attention-- I know better. lol

 

[Beekissed]

I debone the chicken while still raw and cold pack it, pour stock over the raw meat and can it that way. Makes for less mushy meat than precooking and then canning it. I use the bones removed from the meat, the backs, giblets and feet(if from CX birds), fat trimmed from the meat, etc. for the stock. If using birds that have been plucked instead of skinned, I also use the skin in the stock.

We don't can the feet, though...after using for stock, they are frozen and given out to the dog later as dog treats throughout the winter. My grandmother would roll in her grave if she knew we were giving those to the dog...she LOVED eating chicken feet!

I only strain the stock to remove any small bones or gristle that may have fallen from the bones during cooking, but I put the spices and veggies cooked in with the stock back into the soup and then I pick the bones and place that meat back in the stock as well. Don't want to waste any goodness!

Here's a pic of the last batch of stock and chicken, along with a few jars of deer meat. The boys are coming out next week to do a little more bowhunting, so I hope to have some more deer to put in the jar then.