I has successfully canned chicken breasts and was happy with the results. I've seen a few articles on canning chicken legs/thighs so figured it should be my next chicken-canning step.
Everything went well during the canning process and my bounty was put into the pantry downstairs. Every once in a while I'd peek at the chicken shelf and wonder when I would ever try the legs. I finally broke down a few days ago (mostly because I was too lazy to cook a "real" supper and Paul wasn't going to let me get off presenting him with a bowl of oatmeal). We had a container full of leftover rice in the fridge from the night before so I made an impromptu chicken and rice meal.
First of all, let me say that the canned chicken legs / thighs are not very pretty looking. Because of being cooked with the bones, the liquid turned into gelatin.
|Looks like something in an old school science lab, don't it??|
Mom may never eat over at our house again.
I strained the remaining broth and tiny meat pieces through a sieve and squished out the liquid. This was made into a very tasty chicken gravy with just the addition of some milk & flour, the bones tossed in the compost heap and the mass of squishy chicken meat went to the very appreciative cats.
The meat I did manage to pick off in somewhat larger pieces was very tender and tasty, but best used in recipes calling for shredded chicken like maybe a BBQ sandwich, pot pie or in my case, plopped on top of a bed of rice and chicken gravy.
Although it didn't turn out as nice as I had hoped, I'm glad that I canned the legs & thighs (and thankful that I only have three more quart jars left in the pantry). Now I know that when I can chicken, it will be breasts only.