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