canned leek & tarragon chicken


Canned Leek & Tarragon Chicken

This flavoursome broth makes a great meal in a jar heated and served with rice (or just make it the traditional way for those of you who aren’t canning).  A delicious base for a chicken leek pie or with pasta!

We use deboned Chicken drumsticks for a cut of meat that won’t dry out on you and has good flavour – would not recommend using breast. 

Raw pack all the below ingredients into your canning jar – make sure there are no air bubbles around the sides and remember to leave headroom.  500ml jars make the perfect meal for 2 people when served with rice and a salad or hot greens.

Combine ingredients to coat chicken in a bowl and pack into sterilised jars

5 Chicken Legs skinned & deboned and cut into large pieces

1 Large Leek sliced

Sliced Carrots

2 cloves crushed garlic

1 tsp dry Mustard

1 t dried Tarragon

Grind of Black Pepper & small amount of salt (check how much salt is in the stock broth)

1 t Onion Powder

 Add the stock to each packed jar – leaving headroom

1 cup chicken broth/stock


*When you are ready to use - heat contents of your jar and add some milk and a large dollop of Sour Cream.  Thicken with some flour mixed with water.


Cook in Pressure Canner for 75 minutes

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