Re: Bullying in the Coop

On Sat, 04 Aug 2007 07:10:04 +0100, Jill wrote:

The Nolalu Barn Owl wrote:
On Thu, 02 Aug 2007 10:23:36 -0400, Derrick Parfitt wrote:

One of them ended up as chicken-n-noodles the other I roasted whole
(she was a little tough).

Sometimes the best place. But older hens tend to be boot leather <g>

One way to tenderize is to can the chicken. When you open the jar you
will find the meat is now "fork tender".

How do you do this ?
Have you got a recipe / method?
What seasonings/ flavourings can you incorporate?

Here is the recipe our neighbour gave to us. She uses her oven to
provide the heat. I prefer a large pressure cooker that can hold the
jars and enough water to do the job.

"Canned Chicken

This recipe will make an old, tough laying chicken or a rooster “fork
tender”.

Clean & cut the chicken into pieces and place in a pot. Half fill the
pot with water & season with salt and pepper. Add one can of chicken
broth for extra flavour.

Boil for about an hour (1-1/2 hrs. if an older chicken is used). Pack
meat into sterile jars and fill with the broth (to within 1/2” from the
top). One adult rooster fills two 1-litre jars.

Seal and process @ #10 for 1-1/2 hrs in a pressure cooker so that the
jars are covered with water. You must superheat it to at least 240ºF,
which means it must always be processed by pressure canning. This
insures that bacteria that thrive in low-acid conditions are destroyed by
heat.

IMPORTANT. Canned meat and other low-acid foods should always be cooked
at a boiling temperature for 15 - 20 minutes before they're tasted or
eaten."
.

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