Chicken

Ingredients

• the bird, after being dressed, cooled and cut
• One teaspoonful of salt
• the broth in which the meat cooked, or boiling water

Method

1. 1

   Boil the chicken in water until the meat can be removed from the bones.

2. 2

   Add salt and the broth or boiling water to the jars.

3. 3

   Sterilize like all raw or partially cooked meats.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 36. The excerpt below is the record exactly as published.

Chicken If one does not wish to can the bones of poultry or wild game, the bird, after being dressed, cooled and cut in convenient pieces, may be boiled in water until the meat may be removed from the bones. One teaspoonful of salt is added to every quart jar and the broth in which the meat cooked, or boiling water

Cook this with the app: pantry check, scaling, and the assistant.