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

Ken...first of all, Happy New Year to you! I would like to reply to your message by stating that you make an interesting point in your comment about self validation and you certainly have a right to your opinion. I very much respect opinions that are based upon facts and knowledge of the subject but you don't know about free radical damage and how electrons (not ions) play a role in the stabilization of free radical molecules. In case you are interested, unstable molecules, also known as (free radicals) steal "electrons" from neighboring molecules to try and stabilize themselves. When you eat cooked food, you are in fact ingesting these unstable, free radical molecules and a chain reaction of cell damage occurs within the body. The "electron unit" within our handles provides an almost unlimited supply of electrons during the cooking process to "stabilize" free radicals prior to entering our body as cooked food. Nobody is asking you to spend your money on healthy cookware and it is ok if you don't Ken. However, if anyone were to purchase a high quality set of full 5-ply stainless steel cookware, they would find that the price would be between $650-$1,800. This can be verified by checking a local mall or cookware catalog. Also, if you simply forget about our technology and compare apples to apples, you will find that our product will be lower in price and as a BONUS, our cookware contains LifeWare Technology that makes cooked food healthier to eat! Again, this is NOT a sales pitch nor an attempt to sell our product, only to provide facts based upon 3rd Party VERIFIED lab testing that proves that cooking food with LifeWare retains more of the valuable vitamins, minerals, nutrients and enzymes than food cooked with conventional cookware. I would gladly discuss this with you further if you wish? If you're up for the challange, just give us a call, my direct extension is 243 and I welcome any spirited and professional conversations.

For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C

Chicken is not a favorite of mine; although it used to be. My "mother" cooked it too much growing up and for the last 10 years before we stopped talking; would only eat baked chicken. Parents both came here in the 50's from Hungary; there's one dish she used to cook that I ended up finding a recipe for & making it my own. Chicken Paprikash 2 - 2 1/2 pounds meaty chicken pieces (breast, thighs, drumsticks) 1 tablespoon cooking oil. 1 cup chopped onion 3 -4 teaspoons paprika 3/4 cup chicken broth (think it's 1/2 a can) 1/4 cup dry white wine (I omit this step) 1 8-ounce sour cream (I omit this) 2 tablespoons all purpose flour 2 cups noodles or rice *I go one further and add Hungarian banana peppers - or there is a mix at my food store that has small red/yellow/orange peppers *I also double the sauce - use a full can chicken broth & double the Paprika. I use 2 different brands Paprika Cook chicken in hot oil about 15 minutes or till lightly browned. Sprinkle with salt & pepper. Remove chicken & set aside. Add onion & paprika (peppers if using them) to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth (& wine). Bring to boiling - I don't really boil, I let mine simmer for a while. Cover, simmer 40 minutes or till chicken is tender & no longer pink. This is where I stop & serve mine, using the pan juices on the noodles or rice Take chicken out of pan. Measure 1 1/2 cups pan juices; adding water if necessary. In a bowl stir together sour cream & flour; gradually stir in juices mixture. Pour into skillet. Cook & stir till thickened & bubbly; cook & stir for 1 minute or more. Spoon sauce over chicken