WHOLE CHICKEN IN A CAN VIDEO RECIPES

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.

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).