What is the recipe? Inquiring minds want to know! LOL

I followed the basic instructions for canning raw pack chicken per the Univ. of Georgia's cookbook, So Easy To Preserve. Those are the same recipes/instructions as the USDA and National Center for Home Food Preservation (NCHFP), but I find the cookbook's instructions easier for me. I did put a small amount of salt, which is optional, but not as much as the suggested amount. I deboned the chicken, which is also an optional method. The raw pack does not have added liquid because the liquid is produced by the chicken as it processes. It is plenty juicy!

Here is a link that might be useful: canning chicken

In fact, canned chicken is the only way my husband will eat chicken! For those who haven't tried it, you're really missin' out :)

I love canned chicken, I raw pack with just a tad of salt also. Use for anything/everything, makes good chicken salad too.

I've canned one turkey but cooked it first then deboned, not so good, would be better raw packed.

I bought a 22 lb turkey today, it's thawing in the fridge, I was going to slow roast it, but now I'm thinking I might take the plunge, debone and raw pack it, maybe, I do like slow oven roasted turkey a whole lot though..... :-)

Ah, just stuck the turkey in the oven to cook @ 185F all night; I loves my slow roasted turkey.... :-)