Did you guys catch Rachael Ray’s show last Thursday? She interviewed model/athlete Gabrielle Reese who talked about the benefits of having close friends to talk to and to give and receive advice. Here’s what she said…
“If you plug into three or four great friends, they’re like the bees on the honey line. You can always get to the honey, and I think all women really survive on this notion of a honey line because if you have three really great friends you can get some serious stuff done.”
I thought this was a pretty cool concept! One of the girls on my honey line, Sheila, has given me lots of advice throughout the years and a while ago she gave me this tip on how to can chicken and I thought I’d share it with you all.
Now I know what you’re thinking, “I’m not the “canning” type”, but, trust me, this is so easy and handy, you’ll thank me if you try it! (I’m hoping!)
You don’t need to use a canner or anything. When chicken goes on sale (you can use chicken breasts, thighs, legs, whatever you prefer and it can be boneless or with the bone), buy it in bulk. Fill quart size canning jars about 3/4 full (it’s about 1-1/2 lbs.), and put the canning lids and rings on them. Put the jars in the oven and bake at 275 for about 4 hrs. Then let them set out to cool.
The chicken will seal in the jars and become very moist and fall right off the bone. It’s great to use in dishes like enchiladas, casseroles, shepherd’s pie and that sort of thing. And it’s handier to use than frozen chicken, because you can use it last minute and not have to thaw it out. And, trust me, when it comes to dinner, I’m a last minute kind of girl! Try it!
