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Cold Pack Chicken With Bones

  Chickens 4 (Disjointed)
  Salt To Taste

Trim off large lumps of fat from the chicken and sort into meaty pieces and bony pieces.
Can giblets separately.
Remove the breast bone and saw off the small end of the drumsticks, if desired.
Leave the bones in remaining pieces.
Measure 1/2 teaspoon salt in pint jars and 1 teaspoon salt in quart jars.
Pack the second joints and drumsticks with the skin next to the glass.
Place the breasts in the center and slip in smaller pieces to fit.
Leave 1 inch at the top of the jars and add no liquid.
Set the open jars in a large container, such as a waterbath canner, and add warm water to about 2 inches from rim of jars.
Cover the container, and boil over low heat for about 1 hour and 15 minutes or until all the chicken is medium done.
Adjust the jar lids and process in a pressure canner at 10 pounds pressure for 1 hour and 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
65 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 12901 Calories from Fat 8152

% Daily Value*

Total Fat 904 g1390.3%

Saturated Fat 258.6 g1292.8%

Trans Fat 0 g

Cholesterol 4499.7 mg1499.9%

Sodium 4587 mg191.1%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 1116 g2232.1%

Vitamin A 168% Vitamin C 160%

Calcium 66% Iron 300%

*Based on a 2000 Calorie diet

Cold Pack Chicken With Bones Recipe