The reason I decided to tackle this dish is that he and I put up 34 quarts of canned chicken a week ago, after the Fall butchering of our laying hens. I had more old hens than I care to admit, because I can't resist letting my hens hatch a clutch of chicks every time one of them goes broody (broody is when a hen stops laying, and only wants to sit on eggs all day, taking little or no food or water for about three weeks. Certain breeds, like buff orpingtons, are more prone to broodiness than others--some hens will never go broody in their lifetime).
|We did a bone-in method. I added a teaspoon of chicken stock|
and a pinch of fresh windowsill herbs: rosemary, sage, and thyme.
|I wish all my jars had been wide-mouthed, but it was nice to not|
have to buy any new jars. Each jar had to pressure cook at 10
pounds of pressure for an hour and fifteen minutes (for our elevation)
|Hens free-ranging in part of my backyard. This was in |
August of 2010, before I built a fence around my garden.
But it was worth it. The chicken turned out superbly, and is fully cooked and ready to go, any time I need to add tender chicken to a dish.
And what better dish could they be used for than chicken and dumplings? None, I tell you!