Canned bone-in chicken thighs...my experience
pqtex
8 years ago
Featured Answer
Sort by:Oldest
Comments (19)
digdirt2
8 years agopqtex
8 years agoRelated Discussions
Canning chicken thighs
Comments (19)I know how it is John - my chest freezer has a turkey, a couple of whole chickens, 3 3.5lb pork roasts, chops, steaks, a couple of pies, lots of frozen veggies in microwavable bags, coffee, cranberries, etc. I can't fit a thing more in it! I've also been pickling green tomatoes and peppers for a fundraiser at the beginning of Nov, couldn't see canning them so my fridge is full too. Almost couldn't fit the leftover chili in from last night (though it wasn't from approved recipe so couldn't can the 4-5C I had left ;-))! Ah, well, maybe some day (gotta work on that doomsday shelter - my DB said if things got bad he was going to grab his 2 kids, his GF and his GF's kid and come here!). I've got the dehydrator now - but I'm tempted to spend the next $75 on a steam juicer, not a PC. BTW, I understood that you threw away the fat ;-)...See MoreNeed good dark meat chicken recipes, for bone in.
Comments (11)If you have a pressure cooker, try this curry. Curry in a Hurry This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 1/2 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking.....See MoreChickens. Lots of chickens.
Comments (25)Thanks, Teresa, I don't think I've ever seen a chicken pie recipe without vegetables, that looks really interesting and efficient, because Bud and Makayla wouldn't have to pick out the pieces of veggies, LOL. Ruthanna, the chicken pudding looks good, I'm going to try a couple of these as meals when Elery's family comes. I'll have 11 visitors for 5 days over the 4th of July weekend, so I'm going to have to find things that I can bake ahead or multiply to get enough servings. The following week is Fair Week too, so Bud and Makayla are spending the night tomorrow night, the fair entries will just have to be baked and frozen, then thawed for the fair. (shrug) Just as well, they're getting too complacent about all those ribbons every year, make 'em work at it this time! Ryse, where are you that you need to move to Tennessee for a better climate? I live in North/West Michigan and I really like to process chickens in the fall, far fewer flies and I don't rush so much to get the birds on ice like I do when it's warmer here. sleevendog, the traffic cones actually worked pretty well, but they weren't quite deep enough. Hey, I'm creative! I didn't have enough room to partially freeze all those halves before packaging, that was part of the problem, I think. On another food related note, the second calf of the year was born today, hooray. I left Mama to tend it and didn't bother them by getting close enough to determine whether it was a heifer or bull, I'll know soon enough. Oh, and Elery and I had chicken on the grill last night. No salting or pre-brining, because I wanted to see just how it was. Elery cooked it slowlyl on the cooler side of the grill and it was moist, juicy and delicious. I'm happy. Annie...See MoreCan a chicken be 'over' cooked?
Comments (4)So-called broilers or standard size whole chickens (usually no more than a few months old) are about 4 pounds or a bit more. Something in the 6-7 pound range or more is likely rather older and as mentioned would be called a roaster or stewing chicken. Anything can be overcooked. It's true that dishes like coq au vin (coq is French for cock) originated to cook older and tougher birds long enough to be palatable. The problem with chicken (in my view) is that after spending a stewable amount of time in liquid, not only might the meat be stringy but also rather flavorless, as the flavor from the meat and bones are given up to the liquid. Nothing wrong with that, it makes the liquid tastier but it leaves the meat not so desirable. That's why with many dishes that cook for a longish period of time, like soup, some portion of the meat is taken out once cooked (or cooked separately) and returned to the dish just before serving. Or, the dish is cooked with broth and the meat is cooked and added separately....See Moremorz8 - Washington Coast
8 years agopqtex
8 years agogardengalrn6
8 years agopqtex
8 years agobewyse
7 years agobcskye
7 years agoDonna Roesink Zone 6a Ohio
7 years agopqtex
7 years agolucillle
7 years agograms33
7 years agodigdirt2
7 years agopqtex
7 years agobcskye
7 years agodigdirt2
7 years agobcskye
7 years agoannie1992
7 years ago
Related Stories
MATERIALSShow Off the Bones of Your Home With Exposed Finishes
There can be beauty in raw materials. Display them with care, and the effect is surprisingly warm and welcoming
Full StoryFARM YOUR YARDHouzz Call: Show Us Your One-of-a-Kind Chicken Coops
Do you have a fun or stylish backyard shelter for your feathered friends? Post your pictures and stories in the Comments!
Full StoryREMODELING GUIDESPlan Your Home Remodel: The Interior Renovation Phase
Renovation Diary, Part 4: Peek in as the team opens a '70s ranch home to a water view, experiments with paint and chooses tile
Full StoryFUN HOUZZ14 Things You Need to Start Doing Now for Your Spouse’s Sake
You have no idea how annoying your habits at home can be. We’re here to tell you
Full StoryMOST POPULARWhen Does a House Become a Home?
Getting settled can take more than arranging all your stuff. Discover how to make a real connection with where you live
Full StoryHOUZZ TV FAVORITESHouzz TV: Life, Love and Purpose Down on the Farm
A Missouri native proves that you can go home again — and discover something entirely unexpected
Full StoryGARDENING GUIDESHow I Learned to Be an Imperfect Gardener
Letting go can lead to a deeper level of gardening and a richer relationship with the landscape. Here's how one nature lover did it
Full StoryMOST POPULARDecorate With Intention: 12 Remodeling Sanity Savers
When the idealistic visions subside and reality sets in, these tips can help keep your spirits up and your work on track
Full StoryEDIBLE GARDENSHerb Garden Essentials: Grow Your Own Oregano and Marjoram
Say 'buon giorno' to classic Italian herbs you can grow just as easily in pots as in the summer garden
Full StoryINSIDE HOUZZHouzz Survey: See the Latest Benchmarks on Remodeling Costs and More
The annual Houzz & Home survey reveals what you can expect to pay for a renovation project and how long it may take
Full Story
bcskye