Are you tired of takeout and looking for a way to enjoy delicious, homemade meals without spending hours in the kitchen? Then this Chicken and Gravy Canning recipe is perfect for you! This recipe provides a hearty, comforting meal that's easily stored and ready to enjoy whenever the craving strikes. It's the ultimate in convenient homemade cooking, perfect for busy weeknights or prepping for those unexpected guests. Learn how to create this quick dinner idea and enjoy the satisfaction of delicious, healthy meals all year round.
Ingredients:
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For the Chicken:
- 3 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
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For the Gravy:
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/4 cup milk
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
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For Canning:
- 7 pint-sized canning jars and lids
- Boiling water bath canner
Step-by-Step Instructions:
Preparing the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in chicken broth, thyme, salt, and pepper. Bring to a simmer, reduce heat, and cook until chicken is cooked through (internal temperature reaches 165°F), about 15-20 minutes.
Making the Gravy:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring frequently, until thickened.
- Stir in milk, salt, and pepper. Reduce heat and simmer for 5 minutes, stirring occasionally.
Combining and Canning:
- Once the chicken is cooked, shred it using two forks. Stir the shredded chicken into the gravy.
- Ladle the chicken and gravy mixture into the prepared pint jars, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jars. Wipe the rims clean.
- Place lids and rings on the jars, tightening fingertip tight.
- Process jars in a boiling water bath canner for 90 minutes. Ensure jars are fully submerged in water.
- After 90 minutes, carefully remove jars from the canner and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal.
Cooking Tips for Success:
- Use high-quality chicken broth for the best flavor. Homemade broth is ideal, but store-bought low-sodium options work well too.
- Don't overcrowd the skillet when browning the chicken. Work in batches if necessary to ensure even browning.
- For a thicker gravy, use a little more flour in the roux. For a thinner gravy, use a little less.
- Always check the seals on your jars after processing. Any unsealed jars should be refrigerated and consumed promptly.
Delicious Variations:
- Add vegetables: diced carrots, celery, or mushrooms would be delicious additions to the chicken and gravy.
- Spice it up: Add a pinch of red pepper flakes to the gravy for a little heat.
- Creamy version: Stir in a splash of heavy cream or sour cream to the gravy for extra richness.
Nutritional Information (per serving, approximate):
Calories: Approximately 350 Protein: 30g Fat: 15g Carbohydrates: 20g
This easy recipe for canned chicken and gravy is a fantastic way to enjoy a comforting meal anytime. It’s a perfect example of smart meal prepping, saving you time and effort throughout the week. Enjoy the convenience of homemade goodness!