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SW Michigan | We usually raise about 80 or so broilers annually and often butcher them ourselves at about 9.5 weeks of age. They average about 6.5 lbs., dressed, at that age. We cut off the legs, thighs and wings (if big enough) for fryer pieces. I cut out two boneless breast pieces off of each bird to freeze also, then cook the remaining bony parts in one of those 20 qt. electric roasters until the meat comes off of the bones easily, but it's not all turning to mush in there. I take the remaining meat off the bones and put it in jars with some of the broth and process it for 45 min. in a pressure canner at 10 lbs. of pressure*. Usually I get about one jar of chicken/broth per broiler with some broth left over. I can the rest of the broth separately, the same way.
This shredded meat/broth is really good in casseroles, soup or chicken salad. Very quick and easy, too!
The Farmer's Wife
*You should consult your canning book for canning times. It recommends a much longer time than I actually use. | |
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canning chicken...
