7 (3 lb.) chickens
7 chicken bouillon cubes

How to Make It:

Cut the chicken into parts, separating the leg and thighs.
Remove the breasts and freeze as they do not can well.
Prepare the canning jars as directed by the manufacturer keeping them hot.
Fill the jars with the chicken pieces until full leaving a 1 inch headspace.
Add a bouillon cube to each jar.
Release any air bubbles, wipe off the jar rims and tighten down the lid by hand.
Process the jars in a pressure canner at 10 lbs. of pressure for 1 hour 15 minutes.
Let the pressure return to 0 and wait 10 minutes before removing the jars.
Let the jars cool in a draft free area then check the seals.
Any jars that did not seal correctly can be refrigerated and should be used within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 7 quarts

It’s really not difficult to can your chicken. You can even can already frozen chicken if you wish. Let it thaw completely in the refrigerator. Separate your chicken pieces then cook the chicken until it’s cooked about two thirds of the way through. Finish processing as the above recipe calls for. Its best not to can chicken that has been frozen over 4 months. It’s a guarantee that this chicken will fall off the bone making it even better for those recipes that call for shredded or chicken meat pieces.

Preparation Time: approximately 30 minutes
Processing Time: approximately 1 hour 15 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 55 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 214; Fat 10g; Saturated Fat 3g; Carbohydrates 0g; Fiber 0g; Protein 29g; Cholesterol 97mg; Sodium 85mg

What You Need:

2 C vegetable oil

1/2 C chicken, cooked and chopped

1/4 C mushrooms, sliced

1/4 C celery, chopped fine

1 t soy sauce

1/2 t curry powder

8 egg roll wrappers

How to Cook It:

Place the vegetable oil into a deep fryer and allow it to heat to 365 degrees.

Place the chopped chicken into a mixing bowl.

Add the mushrooms and celery and toss to combine.

Add the soy sauce and mix until all the ingredients are coated.

Sprinkle in the curry powder and blend together well.

Lay the egg roll wrappers out flat.

Spread 2 t of the chicken mixture into the middle of each wrapper.

Fold the corners in and then fold the ends up over the corners.

Roll until completely closed.

Moisten the underneath side of the wrapper with a little water to seal.

Fry the egg rolls 2 at time for 3 minutes or until a nice golden brown.

Lay the egg rolls in a single layer on paper towel to drain.

Serving Size:  4

These make a great little appetizer to start out the evening.  Serve them with sweet and sour sauce on the side.