1. Do these need to be thawed out before canning? Yes, if using raw pack. Otherwise a fair amount of your processing time goes to just thawing them not killing the bacteria - it's purpose. They can still be cold just not frozen solid. If you are going to use hot pack they will thaw during the pre-cooking you do. 2. I know I can raw pack these,one place said to add liquid another place said do not add liquid, what is the best way liquid or no liquid? It is a matter of personal taste. Fresh chicken will make quite a bit of broth in the jars if you go the "don't add liquid route". But frozen chicken makes much less broth so I prefer to use broth when canning frozen chickens. I find that frozen chickens holds up quite well to canning if the pieces aren't cut up small. With chicken tenders I would leave them as is size-wise. Hot pack and raw pack both have their advantages and disadvantages. Overall I much prefer hot pack but many prefer raw pack. You need to try both and see which you prefer. Dave Here is a link that might be useful: NCHFP - How to can chicken

Shaun used to post here. Her wing recipe is terrific! Chicken Wings posted by Shaun 1/3 Cup salt 1/3 Cup paprika 1/8 Cups cayenne pepper 2 Cups flour Chicken Wings Mix breading ingredients together in a ziplock bag.~ Pat wings dry. Shake in mixture.~ Spray cookie sheet w/Pam, put chicken on, spray top of chicken w/Pam Bake 375 - 40 mins flipping over half way thru. Note: I cook at 450 for about 30 minutes flipping half way Does about 8 pounds Linda C's raspberry wings are fabulous, too! Raspberry Wings Posted by Linda C 12/10 1-1/2 c seedless raspberry jam 1/3 c balsamic vinegar 3 T soy sauce 1-1/2 tsp crushed red pepper 1 pkg (5 lb) frozen chicken wings, thawed Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately. NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry. Serves: 4 to 6 Linda

Thank you for the follow-up, Becky. Still, I'm inspired to come up w/ a roasted chicken pasta bake since you mentioned the dish up thread. I've come up w/ a pasta & veggies bake that the family loves and I'm thinking that I can incorporate chicken (maybe chkn tenders) to move it from just a side dish to being an entree. I've been lightly steaming broccoli & carrots and mixing the veggies w/ cooked rotini. Pasta & veggies go into a glass baking dish & gets drizzled w/ olive oil & seasoned w/ grated romano, fresh garlic & liberally doused w/ that no salt seasoning (house brand stuff from Big Lots, of all places!) Pop into the oven for 30 minutes or so. Maybe I could lightly saute some breast tenders and top the pasta dish w/ the tenders & finish in the oven? I doubt I would have thought to expand on the dish w/o your having mentioned the recipe you were going to try. Ci

I hope this doesn't just add more confusion to a confusing issue but let me take a crack at explaining the Durkee's, Frank's, hot sauce, wings sauce thing. Durkee's and Frank's Red Hot Sauce is a hot pepper sauce, similar to Texas Pete's, Louisiana Hot Sauce, etc. It's basic ingredients are cayenne pepper and vinegar. Generally you sprinkle it on food to spice it up. It has two names because Durkee's acquired Frank's several years ago. I have usually seen both names on the label but I'm not sure that is consistently done. Confusing. Buffalo wings were invented at the Anchor Bar in Buffalo, NY. The recipe was simple -- coat fried chicken wings by tossing them in a bowl with a mixture of Frank's Hot Sauce (Durkee's) and melted margarine. That recipe was printed on the Frank's Hot Sauce label for years. It still is, so far as I know. I haven't looked lately. A few years ago, Frank's (Durkee's) introduced a new product and they have been promoting it heavily. It is called Frank's Red Hot WIngs Sauce. It is Frank's Hot Sauce with vegetable oil added. Saves you the trouble of mixing two ingredients. :-) Frank's Wings Sauce is not the same as Frank's Hot Sauce. Frank's Wing Sauce is MADE FROM Frank's Hot Sauce. For sprinkling on your food or MAKING wing sauce, you want Frank's Red Hot Sauce. For ready to use Buffalo Wings coating, you want Frank's Wing Sauce. Confused yet? Frank's (Durkee's) now sells at least six related but different products, all packaged in that familiar looking bottle with similarly designed labels. Now that's confusing. What about the blue cheese dip customarily served with celery sticks alongside Buffalo wings, you ask? I don't even want to talk about it. Too confusing. Do whatever you want. Just understand it has nothing to do with cooking the wings. Jim