I partially cooked the venison I canned last month so I did something different and used the raw pack method with the chicken. I just cut the defrosted breasts into bite-sized pieces, jammed them into hot (warmed up in the oven) pint jars and poured boiling water over them. Lids, bands, into the pressure canner for 75 minutes at 11 lbs. pressure. Easy Peasy!
A few days ago I decided that it was time to try out my home-canned chicken. Because not only did I want to see how it went, but I didn't have anything defrosted for dinner.
I whipped up a batch of dumplings and served them and their accompanying gravy over the warmed up chunks of home-canned chicken:
|Now that I look at the picture, that big ol' dumpling & gravy |
doesn't look too appetizing.....but is sure did TASTE great!
Not quite an "instant" dinner, but it did save me from having to cook any meat for the meal.
Dumplings & Gravy recipe for Chicken 'n Dumplings:
2 Cups Flour
4 tsp. Baking Powder
1 tsp. Salt
3 Tbsp. Veggie Oil
3/4 - 1 Cup Milk
Mix above together in large bowl until gooey (and they will be gooey!), set aside.
In a large pot, add six cups of water and five chicken bullion cubes and bring to boil, making sure cubes are completely dissolved. Drop dumplings by the spoonfull into the boiling broth, then turn heat down to medium, cover and let cook for approximately 15 minutes. Check around 10 minutes to make sure the dumplings haven't sucked up all the gravy and aren't sticking to the bottom.
Serve dumplings and gravy over chicken (leftover, canned, or just-plucked & cooked). Or just eat the dumplings & gravy......not that I've ever done that.