Whole frozen chicken pressure canner recipe

[CrealCritter]

I would like to cook a whole frozen buff orpengton in a pressure canner but when I Google this all I find is something called a "instant pot" I don't even know what that is let alone own one.

Please help a guy with a good recipe for a pressure canner for frozen whole chicken.

Thanks

 

[Beekissed]

Dang nab it - I was hoping to get out of Pressure Canner baysitting duty

I don't babysit my canner...once it's got to the right jiggle rhythm, I set my timer and carry it in my pocket while I'm doing other things. That's 90 min. of freedom at a time, so you can get quite a bit done in between starting and emptying out a canner.

 

[CrealCritter]

So I defrosted 2 buff orpengton hens that I processed and froze in the fall of 2017. I then coated them in olive oil and salt and peppered them. Then i browned the skin best a could by flipping the whole birds in a little olive oil with my iron skillet..

In the pressure canner I added 2 cups of water and 2 cups of chicken bone broth that my wife made. The pressure canner book said cook @ 15# for 10 minutes. We'll the pressure canner never got to 15 lbs, it hovered around 13~ 14 lbs. So I left them cook for 45 mins before I cut the heat on the pressure canner.

This is what I seen after letting the pressure come down to 0 and taking off the jiggler thingy and lid. Ok not a "presentation" meal but OMG those buff orpengton hens were delicious

After carefully lifting them out of the pressure canner here is what those tender girls looked like. My wife said oh my God they are falling apart.

Then after I removed the cooker plate from the bottom of the pressure canner my wife looked it the bottom and headed for the canning jars shelf saying "oh yeah we are keeping that". I said look at that broth, it looks like butter.

So I poured out quart jar full.

Then I poured some over top of the buff orpengton hens and made some flour and milk gravy with the rest.

The stove top stuffing was ready and so was the gravy. So I cut a hen in 1/2, amazingly it cut easy and made my plate.

All i can say... Simply delicious tender juicy, succulent even. Just as good as any chicken I've ever had. Now this is the way to cook up those old layers and roosters for sure. Man look what I've been missing all my life by not cooking with a pressure canner.

Here is the recipe I followed out of the pressure canner book.

I told my wife next time I want to try smoking a couple of buff orpengton hens and roosters on the BBQ grill and then cook them in the pressure canner. So that's what I'm gonna try next. Anyways we got enough meat to make several chicken salad sandwiches this week and I already know it will be delicious

 

[tortoise]

Won't get you out of supervising the canner, sorry! LOL! I'd be surprised if the capacity of it is more than 3 pint jars anyway. From what I've read, the new "Max" model with the canning feature 1) isn't available yet 2) is expected to be >$200 3) comes with a lot of new bells and whistles like an automatic stirring function. IDK. Seems..... excessive. And still no news from USDA/NCHFP if it's even safe to can with. I'm not impressed.

But, I find that supervising pressure canner is easier at night, outside on a propane burner, and a window cracked. Very easy to see the steam plume against the night sky, and when everything is quiet, it's easy to hear it too. Barely takes any effort to mind it this way.

 

[CrealCritter]

You done good! Chicken looks great and the pressure cooker really does amazing things.

Amazing even to me, yes I made a awesome chicken dinner out of a couple of old buff orpengton layer hens. I was totally sceptical... I've tried to bake, fry, even slow cook buff orpengtons in the past only to have it so tough you couldn't eat it. All I can say, whoever invented the pressure canner is a genius!!!

 

[Mini Horses]

It works with the toughest cuts of beef, also. The basis for wonderful stews, meats & gravy, etc.

I have a couple older BOs & some older roos...they are pressure cooker birds who will provide tasty "young bird" meals.

And it is FASTER cooking.

 

[Britesea]

I found the same thing with a couple old roosters- It's amazing how tender it gets! And the flavour is so much more intense with an older chicken!

 

[tortoise]

10# pressure, 90 minutes. Can just use enough water to build/maintain pressure or fill further for amazing broth. Will be falling off the bones from frozen solid.

 

[tortoise]

Well, that's how it works with an Instant Pot which is just a multi-function cooker. The "high" pressure setting on Instant Pot is 10.2 - 11.6 psi and 239 - 244 degrees F

 

[CrealCritter]

Well, that's how it works with an Instant Pot which is just a multi-function cooker. The "high" pressure setting on Instant Pot is 10.2 - 11.6 psi and 239 - 244 degrees F

So could I use an instant pot recipe but use a real pressure canner/cooker instead? Is this istant pot just another new fangled gaget for people who don't or won't pressure can?