i don't know how i missed this video. Chicken legs are what i add to my dog's food, but not the bones. So, i get the legs in 5 lb bags on sale by the case from our butcher and boil them, canning the broth for myself and canning the now shredded chicken legs in quart jars with 1 cup of broth and the rest water. Pup never misses a meal. He has a bad heart condition, and it was always tuff to get him to eat. Not anymore. And hey, it's great for soups too.
Four products if you count (and I do) the chicken fat (schmaltz). It's amazing to cook with and adds lots of flavor. I just keep a jar in the fridge instead of using toxic vegetable oils like canola or safflower. Olive oil is the exception. They don't use solvents to extract it.
Love this. I just scored six 10-lb bags of chicken hind quarters @ just $0.49/lb and will can them up. My DH and I eat canned chicken 2 - 3 times a week and prefer the dark meat. It fits with my heart-healthy keto diet, as I am diabetic and the only one left in my family - who all died from heart disease. Eating this way has not only greatly improved my health and I've kept my A1C in the low 5s for 3 years, but I've also lost and kept off 40 lbs!!! Thanks for all your vids.
Perfect timing for reminding me to get my old chicken outta the freezer. I always listen to your advice about canning. I've only been canning for 2 yrs. I've spent that time with you here, LEISA, and you've helped build my pantry skills. Five years ago, I would have never thought I'd have a pantry. Honestly, I didn't own a Ball jar! Thanks again for your guidance and encouragement that means so much to me. xo
If you don't have a dog, you can also rinse off your pressure cooked bones and grind them. You now have bone meal for your garden. It annoys me that I only found this out a few weeks ago, and I have made a LOT of bone broth over the years. This will work for pork or beef bones as well, especially if you add a teaspoon or two of ACV to the cooking liquid. Full cycle, no waste.
I love the idea of having this product be for me and the dogs! If I've had room in the canner and been doing meat, sometimes I'll put the yukkier stuff in one quart and label it for the dogs: chicken skin, cartilage, etc. The next time I go into town chicken legs will be on my list. Thanks for all you do!!! I love all of the idea sharing here. :)
I watched again, I ordered chicken legs for tomorrow and will make chicken leg bone broth too. Just one batch, I no longer do marathon food processing. I am inspired! My cupboards are full, but I got another shelving unit for meat and broth. I mostly can pickled jalapeños, apple pie filling and such, my specialty goodies. The bulk is dehydrated these days.
In my quarts I usually do 2 legs and 2 thighs. Good broth and chicken for dumplings with lots of flavor. I get the leg quarters and cut them apart to can.
I found large packages of chicken legs clearanced at Sam's the other day and thought of this video. So today I'm giving it a try. I was able to get 7 qt jars with 4 legs & 1 qt jar with 5 legs. I'm having to can in 2 batches but I can't wait for the results. Thanks for the idea. This is my second meat canning process. I'm almost comfortable with letting go of my fear of the pressure canner.
Just added 20 lbs of leg quarters (Perdue .69 a lb) to my WM order since you gave me canning fever again!! I'm thinking if things get really bad, I can use this chicken with rice to feed my dogs, with dehydrated veg and fresh eggs to round it all out. I prep for them too!! Thanks Leisa. God bless. ~~Laura
I enjoy all your tips, ideas, etc. I haven't pressure canned in a decade and forgot what I "knew'. I have hot water bath stuff on my shelves. Mostly dehydrating food since I picked up 2 dehydrators at the thrift store. I own decades of canning equipment 😊 2 sizes of Presto canners. I will get my 6 qt instant pot today, I am going for onion broth first. I will make it for gravies, soups, canning beans. Come summer, vegetable broths too. I most want to can meat in 1 cup amounts, pints give too many leftovers. Except I would love quarts of chicken leg broth. Thank you for all you do.
I recommend everyone writing the cost of the meat on their lids after canning. I did this starting in 2020 I have chicken I'm opening up to this day from 2020 where I documented I bought that chicken for as low as .89/lb for thighs to .49/lb for leg quarters. Not seeing those prices ever again
The last chicken I did was from a Safeway $5 Friday where those family packs were $5 each, regardless of the size and I got the heaviest ones. They have only been that price one time since.
I love this!! I cook chicken for meals, then make bone broth. This will save me sooo much time. Now to just pull up my big girl panties and dive in to pressure cooking without my mother screaming: move back it could blow! Thanks to binge watching all your videos and the Canuary videos, I'm starting to think it's not as scary as my mom made me think all those decades ago. Thank you so much for the step by step, simple instructions! ❤️
If you cook the bones down real good to the marrow they are very soft and crumbly and many humane consume them for the nutritional benefits. Must be very well cooked down to a crumble! I had a doctor tell me this was the best nutrition for us as well 😊
I use cooked chicken for my dog too she loves it dog food is junk too so I try to make some of mine so my little girl will be healthy!!! Thanks again!!
I need to can 30 pounds of leg quarters this weekend. I think I will do this. It would be great for a soup starter, chicken and dressing, casseroles and so much more. It looks beautiful. I like looking at all my canned foods.
I got leg quarters for 49 centes a pound. I put 1 leg and one thy in a quart jar and then used the rest for broth. It turned out supper. I 7sed 1 that didn't smell and made soup. It was great.
I love looking at them, too. Meat isn't the prettiest, compared with cinnamon apple rings, carrots, green beans, etc., but it sure tastes wonderful. I love standing in the pantry and feeling satisfied. :)
"...legitimately, it's ugly." LOL! I have to agree with you on that. Wish I had some chicken legs in the freezer to do this with but we hardly ever buy them. But I could totally do this with thighs! Thanks, Leisa.
From what I remember the thicker the bone has to do with the canning time. Also the dark spots of stuff are actually the marrow from the inside of the bones and full of nutrients. Great video Liesa as usual.
That brown stuff is bone morrow, its actually really good for you... when you empty the liquid into whatever you are going to heat it in just whisk that morrow in and you cant even see it any more, but you get all the added benefits of it...
Oh you deployed the water kettle woot! I call bone in chicken zombie chicken but wow it sure looks better with your water added and the bonus of grinding the bones.
@@parsimyrum867 Easiest way is to put on a covered cookie sheet and cook till really crispy. Use aluminum foil or parchment paper. I pour off the schmaltz (chicken fat) into a jar for the fridge. The skins can also be chopped and frozen and added to anything you want. In burritos or fried potatoes, as a topping for casseroles or on salads. Every time I cook chicken in the oven you can pour off the fat and juice into a bowl and put into the fridge and separate from the broth for longer term storage.
Leg quarters (legs and thighs) are on sale tomorrow for 49¢ a pound for a 1 day sale. Last sale I got 60 pounds and canned all in a day. I do as you and leave room for water for that incredible broth. I take the skin off and freeze in a bag to fry later...so delicious.
Bone-in chicken (especially legs) processes for a shorter time because the bones are hollow so is less dense and as mentioned, conducts heat better/faster.
Hi I just got up the courage to start up with canning burger ( I purchased the 4 jars wide mouth lids thank-you) then I was discouraged by a farmers market person with horror stories jiggler pressure cooking. :( I am re watching your videos again for support. Really enjoyed the chicken stalk one as I drink that in AM. On the ( meat plan ) some veggies... helped my arthritis and trigger fingers. Also, the stalk would be so healing to add to someone's care package! Thank you so much. Gotta find that courage again.
Great video Leisa as always,what a great use for bone in chicken. I can't wait to order my first For Jars lids,I'm still using up the Ball and Kerr lids from last year ,not good quality anymore,I'm having about a 30% failure rate, which is 30 % too much!!🤨
Thank you for this simple canning idea! I went out and bought 20# of chicken @ $1.09 (great deal at HEB) and was able to can 21 quarts 😲! I’m so excited about it--where has that been all my life!!!! I’m having surgery at the end of the month (hopefully minor) and I’m going to use it just like you taught.
Thank you for another great idea! I have had so much fun watching all the great videos from you and your guest participants during Canuary and I have learned so much! Thank you so much for sponsoring this!!
Thank you for this video. I make bone broth all the time in my PressureCooker. Never thought of doing it while canning. I just placed an order for canning jar lids. Thank you for the discount code.
I love your method of adding boiling water to your jars. You get alot of broth by doing it your way. I just purchased 20 lbs. Of leg quarters and can't wait to can them now. Thank you❤
I just bought a pressure canner and have never pressure canned before so I’m watching and reading all I can to learn! So I have a question…. Can you add raw celery onion and carrots for extra flavor to the broth?
Have you thought about doing a video where Phil grabs some pantry food and makes a meal? I think that would be a fun video. As long as he doesn’t go out and kill a pig and make a Viking meal. Lol only pantry food.
I did mine raw pack no water. But this time I’m going to add water and I’ll love having the broth.when I canned mine in some pints I had to chop the bone tip off the legs. That reddish stuff is also bone marrow.
Leisa, I watched your video a couple of times this morning and saw how easily you put the legs into the quart jars. Then I opened my box of chicken legs from my meat co-op, and realized I had Frankenlegs! 😱Wish me luck!
I've been canning 2 legs in each quart since I started canning, I figured it's a perfect way for making the broth. It's super convenient, since I make soup most everyday. I didn't know that having the bone in there reduces the cooking time. So thank you for making this video.
What a real great chicken recipe. I too recycle only boiled meat beef bones for my dog. Never baked it’s dangerous. Love a good chicken leg meat..tender 👍🏼💫
@@whiskeycook3323 If the US made lids would perform as well, I would buy them. The quality has gone down, and I've had too many seal failures to trust them.
Here in the UK too, but up super late as post hip replacement op and not sleeping. The one thing I'm missing while in recovery is not canning! Only three years ago I bought my canner, and after following Leisa's no nonsense tutoring, I've managed to fill a pantry. I bought Myjars lids online, imported from the US and they are great!
@@lat1419 Ouch. I hope your recovery goes well. I reckon Leisa has about the best channel on canning that there is. Especially for those of us just starting out, or wanting to up our game from basic water bath canning.
I love this idea so much! Everyone wins. I only have two jars of bone broth right now and this is such a great "cheat" to get the bone broth. You are canning genius.
What the French toast? I just can't bone in chicken legs tonight in quarts! But i did it for 90 minutes. I've never heard of this new rule of only 75 minutes! Dang it!
The "red" stuff is caused by a bruise that was on the meat, most likely cause during the rendering of the meat, generally by the tossing of the freshly rendered meat onto the table, conveyor or bins , as it is being quickly processed for packaging
What do you use to grind the bones? I have been canning hindquarters for a few months now as they are still pretty reasonably priced in the 10 pound bag. Nothing feels better than knowing we have meat on the shelf ready to go. Oh, and we are transitioning to our off grid cabin, so getting stuff out of the freezer feels pretty good.
I call those Dog Drums.😀 I'll buy leg quarters, can the thighs with extra water (always! Love that broth!) for me, and can the drumsticks for the dogs with extra liquid for me. I never can without a little liquid for extra broth. Four drumsticks to a quart jar, two down, two up. Oh! And no onion in the Dog Drums, because all alliums aren't good for dogs. Anything labeled dog in the pantry means OK for dogs.
So you feed the whole leg to the dogs right out of the jar??? There might be something cool to that that needs to be implemented in this household 🤔 I take the chicken leg quarters too and process them. They are very good if you take them out and put the drum sticks on a baking sheet, glaze with sweet baby rays and then broil until hot and the BBQ sauce has been candied. Glaze a couple more times while it heats if you like. They are soooo good.
A timely video! I have a big package of chicken legs in my refrigerator that are dated tomorrow and I was planning on canning them today! What do you use to grind up the chicken bones for your dog? I have a big bully dog who would just love that and we are always afraid to give him bones of course
If you can, save some of these jars for use after your surgery. The broth will be super and even consider using it more like a consume, or broth based soup. The meat should be tender and easier to digest than some lean roast cooked to shoe leather perfection.
@@SuttonsDaze If I remember correctly, and even so the after care world of these assorted surgeries not only gets better but becomes more factual based upon statistics, you're "suppose to" eat low fat yet less fibrous meats and protiens. Using low on a crockpot, and the correct accompaniments, you can turn (inexpensive, yippee) pork (sirloin tip?) tip roasts darned near butter soft and infused with flavor. "Accompaniments" are veggies, aromatics (onion, garlic, the onion-carrot-celery trio, etc..), something acidic works quickly but may be restricted for a while, and the assorted herbs/ spices with enzymes that work to break down the meat and also connective tissue.
I need a recipe for my canned chkn legs. Got one for me.? I don’t really know what to make with my bone in thighs and chkn legs. In 1 1/2 pint jars. One recipe I’ll share is “pollo con mole. “ chkn and gravy called mex mole made with a flour rue, chili pdr. Broth seasonings. Make the mole. (Gravy ) Add the warmed chkn, serve with Spanish rice, refried beans, taco salad and anything mex to add. Of course use your flour warmed tortillas. I canned my chkn 2 1/2 years ago maybe 3 and when I open one the chkn is wonderful.
I don't think it's the adding of water that enables lower processing time, I think it's the bones themselves. Perhaps they conduct heat well? National centre for home food preservation recommends the lower time for bone in chicken even raw pack with no added water. Lovely vid.
You make me want to try canning meat. I’ve been hesitant, but you make it look and sound so simple. I’ve got some chicken in the freezer I need to get out. May try this soon. Thank you for sharing your knowledge.
Canning meat is actually easier than canning green beans or potatoes for instance. There is no picking, peeling, washing, cutting. And it is delicious, so tender, and versatile.
Until this year, NO pressure canning experience, just water-bath jams. YT is the best!! Decisions to make--does my family need pint size or quart, for meat? Same for veg, but can do mixed veg in a QT. Might also process 2 totally different meats in same canning 🏃♂️, clearing freezer space, have done that, testing hotdog/sausage dogs in the canner--not pretty, but mashed potatoes go with almost anything. 😋 So far this year: RAW PACK 20# of turkey breast [restaurant supply, frozen] in herbed broth--FAB!! 13 QTS 12 links of kielbasa, cut in chunks, broth. [will be great with 🥔 (whole or mash), 🥕, cabbage. (Just like a can of corned beef.) 6qts, 8 pints. Meatloaf [[ leanest meat you can get!! ]]--wide-mouth jar is also important. HOT PACK 30# ground beef, 1/2 cooked & drained; 30 pints with a little broth, still has a fat ring; use the fat to fry the meat a little for more flavor and glaze a pan, use broth to flavor potatoes, rice, pasta. 2# breakfast sausage-4 pints because I added gravy. Need biscuits and fig jam, yummm! Pot roast-cut up London broil and seared. Added broth. ALSO 12# of butter processed into 14 pints of ghee. That was a lot of freezer space. Good luck!! My next adventure is probably corned beef brisket.
After you have the bone broth, do you use it right away for a meal or can you freeze the bone broth for later use? I love bone broth to make my beans and soup in.
Very new to canning, just canned carrots that came out great. Chicken legs weee on sale for .99 lb ( in CA, 2024) so a good deal so I bought 11lbs and will can some. My question: What types of meals can I use the meat for? Will they have to be meals that are like casseroles? Just want to be able to sell my husband on my new venture.
Been pressure-canning any eat we can't buy off the shelf here (Columbia, SC)--ground beef, breakfast sausage [factory canned tastes like glue, yuck!], kielbasa sausage. Did meatloaf in a jar, pot roast, 20# of turkey breast. And 12# of 🧈 at $1.65/#, turned into 14 pints of ghee @$5-$7, per jar.
i don't know how i missed this video. Chicken legs are what i add to my dog's food, but not the bones. So, i get the legs in 5 lb bags on sale by the case from our butcher and boil them, canning the broth for myself and canning the now shredded chicken legs in quart jars with 1 cup of broth and the rest water. Pup never misses a meal. He has a bad heart condition, and it was always tuff to get him to eat. Not anymore. And hey, it's great for soups too.
Four products if you count (and I do) the chicken fat (schmaltz). It's amazing to cook with and adds lots of flavor. I just keep a jar in the fridge instead of using toxic vegetable oils like canola or safflower. Olive oil is the exception. They don't use solvents to extract it.
Love this. I just scored six 10-lb bags of chicken hind quarters @ just $0.49/lb and will can them up. My DH and I eat canned chicken 2 - 3 times a week and prefer the dark meat. It fits with my heart-healthy keto diet, as I am diabetic and the only one left in my family - who all died from heart disease. Eating this way has not only greatly improved my health and I've kept my A1C in the low 5s for 3 years, but I've also lost and kept off 40 lbs!!! Thanks for all your vids.
Perfect timing for reminding me to get my old chicken outta the freezer. I always listen to your advice about canning. I've only been canning for 2 yrs. I've spent that time with you here, LEISA, and you've helped build my pantry skills. Five years ago, I would have never thought I'd have a pantry. Honestly, I didn't own a Ball jar! Thanks again for your guidance and encouragement that means so much to me. xo
You've got this!!
I'm the same as you. For two years I have followed Leisa's and now have a pantry.
I’m new to canning too and follow Leisa. I’m slowly building my pantry. She’s an inspiration for me breaking it down simply.
I just found her and just started canning. I totally agree. The first thing I did was ugly chicken. 😂
Bone-in is shorter processing time because bone conducts heat better than the meat does so it heats up faster.
If you don't have a dog, you can also rinse off your pressure cooked bones and grind them. You now have bone meal for your garden. It annoys me that I only found this out a few weeks ago, and I have made a LOT of bone broth over the years. This will work for pork or beef bones as well, especially if you add a teaspoon or two of ACV to the cooking liquid. Full cycle, no waste.
@710LENNY hi great idea re garden 👍🏻
My first thought was bone meal for the garden since my pupper crossed the rainbow bridge. Never made any bone meal, though.
I love the idea of having this product be for me and the dogs! If I've had room in the canner and been doing meat, sometimes I'll put the yukkier stuff in one quart and label it for the dogs: chicken skin, cartilage, etc. The next time I go into town chicken legs will be on my list. Thanks for all you do!!! I love all of the idea sharing here. :)
I watched again, I ordered chicken legs for tomorrow and will make chicken leg bone broth too. Just one batch, I no longer do marathon food processing. I am inspired! My cupboards are full, but I got another shelving unit for meat and broth. I mostly can pickled jalapeños, apple pie filling and such, my specialty goodies. The bulk is dehydrated these days.
In my quarts I usually do 2 legs and 2 thighs. Good broth and chicken for dumplings with lots of flavor. I get the leg quarters and cut them apart to can.
Nice!
I do that too and my jars make broth over the top of the chicken without adding any liquid.
I found large packages of chicken legs clearanced at Sam's the other day and thought of this video. So today I'm giving it a try. I was able to get 7 qt jars with 4 legs & 1 qt jar with 5 legs. I'm having to can in 2 batches but I can't wait for the results. Thanks for the idea. This is my second meat canning process. I'm almost comfortable with letting go of my fear of the pressure canner.
Just added 20 lbs of leg quarters (Perdue .69 a lb) to my WM order since you gave me canning fever again!! I'm thinking if things get really bad, I can use this chicken with rice to feed my dogs, with dehydrated veg and fresh eggs to round it all out. I prep for them too!! Thanks Leisa. God bless. ~~Laura
I enjoy all your tips, ideas, etc. I haven't pressure canned in a decade and forgot what I "knew'. I have hot water bath stuff on my shelves. Mostly dehydrating food since I picked up 2 dehydrators at the thrift store. I own decades of canning equipment 😊 2 sizes of Presto canners. I will get my 6 qt instant pot today, I am going for onion broth first. I will make it for gravies, soups, canning beans. Come summer, vegetable broths too. I most want to can meat in 1 cup amounts, pints give too many leftovers. Except I would love quarts of chicken leg broth.
Thank you for all you do.
I recommend everyone writing the cost of the meat on their lids after canning. I did this starting in 2020
I have chicken I'm opening up to this day from 2020 where I documented I bought that chicken for as low as .89/lb for thighs to .49/lb for leg quarters. Not seeing those prices ever again
The last chicken I did was from a Safeway $5 Friday where those family packs were $5 each, regardless of the size and I got the heaviest ones. They have only been that price one time since.
We pressure canned little Cornish hens whole. They turned out great and created the best broth! Never thought about doing a jar full of drumsticks.
I love this!! I cook chicken for meals, then make bone broth. This will save me sooo much time. Now to just pull up my big girl panties and dive in to pressure cooking without my mother screaming: move back it could blow! Thanks to binge watching all your videos and the Canuary videos, I'm starting to think it's not as scary as my mom made me think all those decades ago. Thank you so much for the step by step, simple instructions! ❤️
If you cook the bones down real good to the marrow they are very soft and crumbly and many humane consume them for the nutritional benefits. Must be very well cooked down to a crumble! I had a doctor tell me this was the best nutrition for us as well 😊
I use cooked chicken for my dog too she loves it dog food is junk too so I try to make some of mine so my little girl will be healthy!!! Thanks again!!
I need to can 30 pounds of leg quarters this weekend. I think I will do this. It would be great for a soup starter, chicken and dressing, casseroles and so much more. It looks beautiful. I like looking at all my canned foods.
Me too
Oh wow...you gave me a great idea. Will try leg quarters in QTS. I'm betting 2 per QT.
Bone broth....and dogs...etc
I got leg quarters for 49 centes a pound. I put 1 leg and one thy in a quart jar and then used the rest for broth. It turned out supper. I 7sed 1 that didn't smell and made soup. It was great.
@@cindy-ki8ex I think I will do this.
I love looking at them, too. Meat isn't the prettiest, compared with cinnamon apple rings, carrots, green beans, etc., but it sure tastes wonderful. I love standing in the pantry and feeling satisfied. :)
Am a short leg fan. Got a pack from the grocery. Will be raw packing tmr and addingwater for a rich broth. Thanks Leisa.
Anyone that doesn't have doggos but does have a garden, the ground up bone could be used as bone meal for plants that like that.
I just finished canning chicken legs and thighs the other day. I'm ready to do some more. They will be good for dumplings and soup this winter.
"...legitimately, it's ugly." LOL! I have to agree with you on that. Wish I had some chicken legs in the freezer to do this with but we hardly ever buy them. But I could totally do this with thighs! Thanks, Leisa.
From what I remember the thicker the bone has to do with the canning time. Also the dark spots of stuff are actually the marrow from the inside of the bones and full of nutrients. Great video Liesa as usual.
Julie, cant you strain that out? I just dont want to drink blood! And what do you use to grind the bones with plz??
@@liberty8424 I would think a good old meat grinder is fine as the bones become very brittle and fall apart after canning.
That brown stuff is bone morrow, its actually really good for you... when you empty the liquid into whatever you are going to heat it in just whisk that morrow in and you cant even see it any more, but you get all the added benefits of it...
Oh m goodness what a great idea! 2 for 1! Meat and bone broth in one swoop woot woot! 😊Thank you for this video!
Oh you deployed the water kettle woot! I call bone in chicken zombie chicken but wow it sure looks better with your water added and the bonus of grinding the bones.
Zombie chicken! Love it!
I don't love the skin when canned so I've been pulling that off and rendering the fat to put in the fridge. It's really good when roasting potatoes.
Its the best!
How do you do that? I don't care for the skin of canned chicken either but didn't know what to do with it. Thank you
Roxanne, how do you render fat from the chicken skin?
@@parsimyrum867 Easiest way is to put on a covered cookie sheet and cook till really crispy. Use aluminum foil or parchment paper. I pour off the schmaltz (chicken fat) into a jar for the fridge. The skins can also be chopped and frozen and added to anything you want. In burritos or fried potatoes, as a topping for casseroles or on salads. Every time I cook chicken in the oven you can pour off the fat and juice into a bowl and put into the fridge and separate from the broth for longer term storage.
@@gathercreatelivewithleslie8340 thank you for answering my question.🤗😊
Leg quarters (legs and thighs) are on sale tomorrow for 49¢ a pound for a 1 day sale. Last sale I got 60 pounds and canned all in a day. I do as you and leave room for water for that incredible broth. I take the skin off and freeze in a bag to fry later...so delicious.
Love to hear your wind chimes!
Bone-in chicken (especially legs) processes for a shorter time because the bones are hollow so is less dense and as mentioned, conducts heat better/faster.
When you open a jar of the delicious legs will you share a video of separating the chicken, straining the broth and grinding the bones? Thanks!
Yes I will
Hi I just got up the courage to start up with canning burger ( I purchased the 4 jars wide mouth lids thank-you) then I was discouraged by a farmers market person with horror stories jiggler pressure cooking.
:(
I am re watching your videos again for support. Really enjoyed the chicken stalk one as I drink that in AM. On the ( meat plan ) some veggies... helped my arthritis and trigger fingers.
Also, the stalk would be so healing to add to someone's care package! Thank you so much. Gotta find that courage again.
You. Can do it!
Great video Leisa as always,what a great use for bone in chicken. I can't wait to order my first For Jars lids,I'm still using up the Ball and Kerr lids from last year ,not good quality anymore,I'm having about a 30% failure rate, which is 30 % too much!!🤨
Thank you for this simple canning idea! I went out and bought 20# of chicken @ $1.09 (great deal at HEB) and was able to can 21 quarts 😲! I’m so excited about it--where has that been all my life!!!! I’m having surgery at the end of the month (hopefully minor) and I’m going to use it just like you taught.
Thank you for another great idea! I have had so much fun watching all the great videos from you and your guest participants during Canuary and I have learned so much! Thank you so much for sponsoring this!!
Thank you for this video. I make bone broth all the time in my PressureCooker. Never thought of doing it while canning.
I just placed an order for canning jar lids. Thank you for the discount code.
I love your method of adding boiling water to your jars. You get alot of broth by doing it your way. I just purchased 20 lbs. Of leg quarters and can't wait to can them now. Thank you❤
I just bought a pressure canner and have never pressure canned before so I’m watching and reading all I can to learn! So I have a question…. Can you add raw celery onion and carrots for extra flavor to the broth?
What does Mr. Sutton do with your canner rings? Ha, ha!
Have you thought about doing a video where Phil grabs some pantry food and makes a meal? I think that would be a fun video. As long as he doesn’t go out and kill a pig and make a Viking meal. Lol only pantry food.
The ground bone is great for the garden too!
I did mine raw pack no water. But this time I’m going to add water and I’ll love having the broth.when I canned mine in some pints I had to chop the bone tip off the legs. That reddish stuff is also bone marrow.
I love your knowledge and the way you explain things. I just plain love watching your videos, I just found you about a week ago.
Awesome! Thank you!
Leisa, I watched your video a couple of times this morning and saw how easily you put the legs into the quart jars. Then I opened my box of chicken legs from my meat co-op, and realized I had Frankenlegs! 😱Wish me luck!
You can do it!
I've been canning 2 legs in each quart since I started canning, I figured it's a perfect way for making the broth. It's super convenient, since I make soup most everyday. I didn't know that having the bone in there reduces the cooking time. So thank you for making this video.
I enjoy watching your videos. You area knowledgeable, which gives me confidence with the info you are giving me. tyvm. ~Blessings~
I love canning bone in leg and thighs, also I clean the bones and dry them, grind them into bone meal for my garden😎
thank you for sharing., cause I was just thinking I would love to just cann chicken with bones., it looks real good!
I love all canned chicken!
I love canned chicken. Thanks for the video!
I’ve been very hesitant to can bone in. This has been very helpful. Thank you.
What a real great chicken recipe. I too recycle only boiled meat beef bones for my dog. Never baked it’s dangerous.
Love a good chicken leg meat..tender 👍🏼💫
I'm going to be doing this for sure! Love those Forjars lids-just ordered my 3rd box of 100.
Awesome!
@@whiskeycook3323 actually we're supporting a great American company.
@@whiskeycook3323 If the US made lids would perform as well, I would buy them. The quality has gone down, and I've had too many seal failures to trust them.
@@whiskeycook3323 I think the saying is, "my kitchen...."
@@whiskeycook3323 Where did you see that? I don't see any mention of country of origin.
Yum, I'm now feeling hungry. Given the time here in the UK, I'm thinking a late snack might be in order. 😉😁
🤣
Here in the UK too, but up super late as post hip replacement op and not sleeping. The one thing I'm missing while in recovery is not canning! Only three years ago I bought my canner, and after following Leisa's no nonsense tutoring, I've managed to fill a pantry. I bought Myjars lids online, imported from the US and they are great!
@@lat1419 Ouch. I hope your recovery goes well.
I reckon Leisa has about the best channel on canning that there is. Especially for those of us just starting out, or wanting to up our game from basic water bath canning.
Good timing! Chicken legs and thighs are on sale this weekend!
How are you measuring the headspace?
I love this idea so much! Everyone wins. I only have two jars of bone broth right now and this is such a great "cheat" to get the bone broth. You are canning genius.
What do you use to grind the bones?… food processor, blender, or…? I have a vague memory of the old fashioned, long handled meat grinder??
What the French toast? I just can't bone in chicken legs tonight in quarts! But i did it for 90 minutes. I've never heard of this new rule of only 75 minutes! Dang it!
You can also ground up the bones and dry them out and use them in the garden as bone meal.
Perfect!
I need to do this! I have a bunch of legs too! Like you…. Craving fried chicken… never made it!
The "red" stuff is caused by a bruise that was on the meat, most likely cause during the rendering of the meat, generally by the tossing of the freshly rendered meat onto the table, conveyor or bins , as it is being quickly processed for packaging
Just ordered my for jars lids. 😁
What do you use to grind the bones? I have been canning hindquarters for a few months now as they are still pretty reasonably priced in the 10 pound bag. Nothing feels better than knowing we have meat on the shelf ready to go. Oh, and we are transitioning to our off grid cabin, so getting stuff out of the freezer feels pretty good.
I use my vitamin blender because the bones are brittle. If not soft enough, cook bones on low till crumbly. Good for the garden!
I call those Dog Drums.😀 I'll buy leg quarters, can the thighs with extra water (always! Love that broth!) for me, and can the drumsticks for the dogs with extra liquid for me. I never can without a little liquid for extra broth. Four drumsticks to a quart jar, two down, two up. Oh! And no onion in the Dog Drums, because all alliums aren't good for dogs. Anything labeled dog in the pantry means OK for dogs.
So you feed the whole leg to the dogs right out of the jar??? There might be something cool to that that needs to be implemented in this household 🤔 I take the chicken leg quarters too and process them. They are very good if you take them out and put the drum sticks on a baking sheet, glaze with sweet baby rays and then broil until hot and the BBQ sauce has been candied. Glaze a couple more times while it heats if you like. They are soooo good.
A timely video! I have a big package of chicken legs in my refrigerator that are dated tomorrow and I was planning on canning them today! What do you use to grind up the chicken bones for your dog? I have a big bully dog who would just love that and we are always afraid to give him bones of course
Check out today's video
Love your channel and I love forjars lids
Love you right to the point!😊
Poor Phil, getting blamed for rings that you didn’t need 🤪😝😉😜
Thank you for sharing this video.
My mom is doing these now! Thanks 👍🏼💫
Thank you for this video.
If you can, save some of these jars for use after your surgery. The broth will be super and even consider using it more like a consume, or broth based soup. The meat should be tender and easier to digest than some lean roast cooked to shoe leather perfection.
Thats the plan
@@SuttonsDaze If I remember correctly, and even so the after care world of these assorted surgeries not only gets better but becomes more factual based upon statistics, you're "suppose to" eat low fat yet less fibrous meats and protiens. Using low on a crockpot, and the correct accompaniments, you can turn (inexpensive, yippee) pork (sirloin tip?) tip roasts darned near butter soft and infused with flavor. "Accompaniments" are veggies, aromatics (onion, garlic, the onion-carrot-celery trio, etc..), something acidic works quickly but may be restricted for a while, and the assorted herbs/ spices with enzymes that work to break down the meat and also connective tissue.
Love your canning videos!
I'm so glad!
Excellent video
How do you grind cooked bones?
I need a recipe for my canned chkn legs. Got one for me.? I don’t really know what to make with my bone in thighs and chkn legs. In 1 1/2 pint jars. One recipe I’ll share is “pollo con mole. “ chkn and gravy called mex mole made with a flour rue, chili pdr. Broth seasonings. Make the mole. (Gravy ) Add the warmed chkn, serve with Spanish rice, refried beans, taco salad and anything mex to add. Of course use your flour warmed tortillas. I canned my chkn 2 1/2 years ago maybe 3 and when I open one the chkn is wonderful.
What a great idea, bone broth as a bonus
Its so good!
Love this video! Thanks for the idea. Is it okay to can pint jars of cut chicken breast chunks and quart jars of bone-in legs and thighs together?
Absolutely
Love bone broth. If you dont have a dog, take just the bones and put in oven at 350 for 20 minutes, cool, grind into bone powder for the garden.
If you have more filled jars than canner will hold, do you refrigerate extra jars until they can go into canner?
I don't think it's the adding of water that enables lower processing time, I think it's the bones themselves. Perhaps they conduct heat well? National centre for home food preservation recommends the lower time for bone in chicken even raw pack with no added water. Lovely vid.
Love the for jars lids.
Me too
Could you freeze the broth as you open the jars then after collecting enough can the broth?
Sure can
@@SuttonsDaze Amazing! Thanks so much...
You make me want to try canning meat. I’ve been hesitant, but you make it look and sound so simple. I’ve got some chicken in the freezer I need to get out. May try this soon. Thank you for sharing your knowledge.
Canning meat is actually easier than canning green beans or potatoes for instance. There is no picking, peeling, washing, cutting. And it is delicious, so tender, and versatile.
Until this year, NO pressure canning experience, just water-bath jams. YT is the best!!
Decisions to make--does my family need pint size or quart, for meat? Same for veg, but can do mixed veg in a QT.
Might also process 2 totally different meats in same canning 🏃♂️, clearing freezer space, have done that, testing hotdog/sausage dogs in the canner--not pretty, but mashed potatoes go with almost anything. 😋
So far this year:
RAW PACK
20# of turkey breast [restaurant supply, frozen] in herbed broth--FAB!! 13 QTS
12 links of kielbasa, cut in chunks, broth. [will be great with 🥔 (whole or mash), 🥕, cabbage. (Just like a can of corned beef.) 6qts, 8 pints.
Meatloaf [[ leanest meat you can get!! ]]--wide-mouth jar is also important.
HOT PACK
30# ground beef, 1/2 cooked & drained; 30 pints with a little broth, still has a fat ring; use the fat to fry the meat a little for more flavor and glaze a pan, use broth to flavor potatoes, rice, pasta.
2# breakfast sausage-4 pints because I added gravy. Need biscuits and fig jam, yummm!
Pot roast-cut up London broil and seared. Added broth.
ALSO 12# of butter processed into 14 pints of ghee. That was a lot of freezer space.
Good luck!!
My next adventure is probably corned beef brisket.
The link says raw no liquid or parcook and add liquid???
Always learn something new every time I watch you! Thanks for sharing!❤
I'm so glad I can help
@@SuttonsDaze you never disappoint!💐
After you have the bone broth, do you use it right away for a meal or can you freeze the bone broth for later use? I love bone broth to make my beans and soup in.
either \ or
Very new to canning, just canned carrots that came out great. Chicken legs weee on sale for .99 lb ( in CA, 2024) so a good deal so I bought 11lbs and will can some. My question: What types of meals can I use the meat for? Will they have to be meals that are like casseroles? Just want to be able to sell my husband on my new venture.
Soups, stews, casseroles, chicken salads, I even make pizza crust from my ugly chicken. ruclips.net/video/q3O2qhLsepw/видео.html
@@SuttonsDaze whaaat!? Thanks
Can you do this with mixed parts or do they need to be similar in size?
How do you grind the bones for the dogs?
I can break them up with my fingers. Ill put up a video tomorrow showing how.
@@SuttonsDaze Yes please! Thanks!!
Fabulous! Going to do this soon!
Thank You I learn so much. Love your videos have a safe and enjoyable July 4th.
You toi!
Did you say awhile ago that kerr or ball got bought out?
They have been part of Newel Corp for some time now.
Hello! What do you use to fine grind the bones? You're awesome by the way!
Can this method be done wi5 chicken thighs bone in? I love bone broth...
Yes
How long did it pressure for?
This is brilliant! Thanks for the info!!
Thank you
I need to do chicken legs, but working on small size pork tenderloin medallions right now.
Been pressure-canning any eat we can't buy off the shelf here (Columbia, SC)--ground beef, breakfast sausage [factory canned tastes like glue, yuck!], kielbasa sausage. Did meatloaf in a jar, pot roast, 20# of turkey breast.
And 12# of 🧈 at $1.65/#, turned into 14 pints of ghee @$5-$7, per jar.
Do you have a video showing the bones just before grinding and after?
ruclips.net/video/6I2XIdzzpjM/видео.html