Ingredients
Units
Scale
- 5 pound Chicken
Instructions
- Put your chicken in a big pot or Dutch oven. Cover with water and bring to a boil. Cook until the chicken is done and tender. Remove chicken to cool but save chicken broth in your pot or Dutch oven.
- Once the chicken is cooled, pull the chicken apart until it is shredded.
- Added chicken to your jars and then add broth with one-inch headspace. This will be right below the jar rim.
- Add your lid and band to all jars.
- Add your jars back to the pressure cooker, making sure water is no more than two or three inches in the pressure canner, and bring to a boil.
*If you end up getting white lines on your jars due to hard water, you can add one cup of vinegar to your water before boiling. - Once your water has come to a boil, keep the pressure cooker at a steady pressure of 11 pounds for 90 minutes.
- When finished, turn off and allow pressure to release naturally. Remove the jars.
- Let jars sit for at least 24 hours to cool and seal. Label and store.
Notes
**Water should not cover the jars.
- Prep Time: 30 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0