Canned Chicken and Gravy Recipe
Can up this chicken and gravy recipe to line your shelves with quick and easy, ready-to-eat meals that come together in about ten minutes or less.
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Servings: 5 jars
Calories: 1362kcal
Equipment
- Pressure Canner & Rack
- 5 Wide-Mouth Quart-Sized Mason Jars or 10 pint-sized Mason jars
- 5 Canning Lids & Bands or 10 if using pint-sized jars
- Food Processor optional
- Canning Tools funnel, ladle, bubble popper, tongs, jar lifter
- Clean Dish Rag
Ingredients
- 6 pounds chicken cubed
- 3 cups potatoes diced
- 2 cups onions chopped
- 2 cups carrots chopped
- 2 cups celery chopped
- 6 teaspoons salt
- 3 teaspoons black pepper freshly cracked
- 6 teaspoons poultry seasoning
- ¾ cup dry white wine or vinegar
- 1 quart chicken broth
Instructions
- Fill the pressure canner with two inches of water. Get clean jars into the canner and turn on the heat for everything to start gently warming up.
- Prepare and chop all vegetables and add them to a large bowl.
- Dice chicken and add to the bowl of veggies. If there’s any juice from the chicken defrosting, you do not need to add that.
- Add salt, pepper, poultry seasonings and white wine to the bowl and stir to distribute evenly.
- In a pot on the stove, bring the broth up to a simmer.
- Remove hot jars from the pressure canner (dumping out any water first) and place on a towel-lined counter next to your large bowl of chicken mixture.
- Using a funnel and tongs (or another tool of choice), fill each jar with the mixture, packing firmly, leaving a one-inch headspace. Homestead Hack: The goal is to pack this meal as well as possible so only a few tablespoons of broth are needed to fill the jar.
- Once jars are filled, ladle over the hot broth, maintaining the one-inch headspace. Run the bubble popper along the sides of each jar to remove any air pockets, then add more broth, if necessary. Homestead Hack: The one-inch headspace is important to maintain for getting a good seal on your jars.
- Wipe each rim well with a clean, damp dish rag.
- Add lids and bands, tightening to fingertip tight.
- Transfer jars to the pressure canner and follow the manufacturer’s instructions for adding the lid.
- Bring the temperature up slowly (over about medium to medium-high heat).
- Once steam is coming out of the steam vent at a steady pace, set a timer for 10 minutes.
- After the 10 minutes, add the regulator or weighted gauge and bring up the pressure to the desired level for your specific elevation (refer to the chart in the blog post).
- As soon as your pressure is up to full pressure, start your timer. For quart jars, set the timer for 1 hour and 30 minutes. For pint jars, set the timer for 1 hour and 15 minutes.
- Once the time is up, turn off the heat and allow the pressure canner to come all the way back down to zero pressure naturally. Don’t jiggle the weighted gauge, don’t place your pressure canner in cold water, just let it sit and naturally come back down to zero pressure.
- Once the dial gauge reads zero, very gently tap the weighted gauge/pressure regulator to make sure no more pressure remains. Remove the weighted gauge/pressure regulator and wait another ten minutes.
- Remove the lid (be careful, it’s hot!) and, using the jar lifters, remove the jars of chicken and gravy from the canner onto a towel-lined counter. Let the jars sit, undisturbed for 12-24 hours.
- Remove the bands, check the seals, wipe the jars clean and label and date them.
- Store on the pantry shelf and be sure to check out all the great meal ideas below.
Notes
- Important Note: It’s imperative that any ingredient grown in the ground is properly cleaned, trimmed and peeled when canning. This reduces the possible bacterial load in each jar. Botulism spores live in the dirt, so it’s important to get all our veggies as clean as possible.
- Nutrition Facts: Calculated for one jar of chicken and dumplings.
Recipe Ideas
Chicken and Gravy Recipe
- Dump your jar of chicken and gravy into a large heavy-bottomed pot (I love my enameled cast iron!). While the mixture is still cold, sprinkle two tablespoons of flour over the top and stir well to distribute evenly.
- Turn the heat on and bring to a simmer.
- Serve and enjoy!
Chicken Noodle Soup
- Dump your jar of chicken and gravy into a large heavy-bottomed pot. While the mixture is still cold, sprinkle two tablespoons of flour over the top and stir well to distribute evenly.
- Add an additional quart of chicken broth, turn the heat on and bring to a simmer.
- Once at a simmer, add in some noodles and allow them to cook until they’re to your liking.
- Serve and enjoy!
Chicken n’ Dumplings
- Dump two jars of chicken and gravy into a large heavy-bottomed pot. While the mixture is still cold, sprinkle four tablespoons of flour over the top and stir well to distribute evenly.
- Add additional broth, if desired.
- Turn the heat on and bring to a simmer.
- While the chicken mixture is heating, mix up your herbed dumpling mixture.
- Combine 2 cups of flour with 1 tablespoon + 1 teaspoon baking powder, a teaspoon of salt, a teaspoon of pepper, and one tablespoon of fresh thyme (or one teaspoon of dried thyme).
- Whisk the dry ingredients together and create a well into the center.
- Pour in ¾ cup milk and 4 tablespoons melted butter.
- Combine with a fork until no dry pockets of flour remain (do not overmix!)
- Using a tablespoon, drop the dumpling mixture into the pot of simmering chicken and gravy.
- Add a lid and cook for five minutes. Then turn the heat off and let sit for ten minutes to allow the dumplings to finish cooking.
- Serve and enjoy!
Nutrition
Calories: 1362kcal | Carbohydrates: 38g | Protein: 106g | Fat: 83g | Saturated Fat: 24g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 409mg | Sodium: 3426mg | Potassium: 1988mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9571IU | Vitamin C: 43mg | Calcium: 159mg | Iron: 7mg
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