• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Chicken or Rabbit

  • Recipe Submitted by on

Category: Poultry, Meat, Canning

 Ingredients List

  • Procedure: Choose freshly killed and dressed, heathy animals. Large
  • chickens are more flavorful than fryers. Dressed chicken should be chilled
  • for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour
  • in water containing 1 tablespoon of salt per quart, and then rinsed. Remove
  • excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can
  • with or without bones.
  • Hot pack--Boil, steam or bake meat until about two-thirds done. Add 1
  • teaspoon salt per quart to the jar, if desired. Fill jars with pieces and
  • hot broth, leaving 1-1/4 inch headspace.
  • Raw pack--Add 1 teaspoon salt per quart, if desired. Fill jars loosely with
  • raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.
  • Adjust lids and process following the recommendations in Table 1 or Table 2
  • according to the canning method used.
  • Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge
  • pressure canner.
  • [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
  • Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure
  • (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process
  • Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at
  • Altitudes of 0 - 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge
  • pressure canner.
  • [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
  • Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure
  • (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process
  • Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at
  • Altitudes of 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Chicken or Shrimp and Artichoke Hearts
Categories: Artichokes, Chicken, Main dishes, Pasta-hot, Shrimp
Yield: 4 Servings

2 ts Olive oil
4 Chicken breast halves -OR-
8 oz Shrimp; Peeled and deveined
1 tb Butter
2 Cloves garlic; minced
1/2 lb Mushrooms; sliced
1 Jar marinated artichoke
-hearts, (14 ounce)
1 tb Lemon juice
1/2 ts Dried tarragon; crushed
2 ts Soy sauce
1/2 c Dry white wine
Fresh cracked pepper
Chopped parsley

In a large skillet with a lid, heat the olive oil over medium-high heat.
Add the chicken, skin side down. Brown 2 to 3 minutes, then turn over and
brown the other side. Remove from the pan and set aside.

Melt the butter in the same pan over medium heat. Add the garlic and
mushrooms and cook until they begin to soften. Stir in the artichokes
hearts and their liquid, the lemon juice, tarragon, soy sauce and the wine,
scraping up any browned bits.

Return the chicken to the skillet, spooning some sauce on top. Sprinkle
with fresh cracked pepper. Bring to a boil then cover and simmer on low
heat 15 to 20 minutes, or until the chicken is cooked through. Use a
slotted spoon to remove the breasts and vegetables to a serving platter and
tent with foil to keep warm. Degrease the sauce, if necessary, and reduce
to desired consistency. Serve the chicken breasts with the warm artichoke
sauce and garnish with parsley and pepper.

In this dish, chicken breasts are simmered with marinated artichoke hearts
(which should be stocked in every pantry), mushrooms and garlic in a tangy
tarragon wine sauce. This is another dish that comes together in a very
short time, in a single skillet, with minimum fuss and maximum taste. For a
dish this tart and flavorful, the addition of simple egg noodles and a
simple, steamed green vegetable would complete the meal perfectly.

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