Making and Canning Chicken and Onions
Also known as Poulet aux Oignons,this is a delicious
dish that is very simple to make and may be served on
practically any occasion. Try it with Boiled Potatoes or
Parsleyed Rice.
Ingredients:
 Dinner:
 Canning:
 Notes:
  2 quarts
 8 quarts
  
Chicken cut into pieces
 4 pounds
 16 pounds
  
Onions peeled and sliced
 4 pounds
 16 pounds
 Equal to weight of chicken
Salt
 1 teaspoon
 2 tablespoons
  
Pepper
 1 teaspoon
 2 tablespoons
  
Olive Oil
 2 tablespoons
 1/4 cup
  
1. Arrange ingredients as shown.
 2. Brown chicken in olive oil on
medium heat for approximately
five minutes per side.  Add salt
and pepper.

If making a large quantity, brown
some in an additional skillet.
After browning, combine the two
combined in the pot.
 3. Add onions.  Cover and cook
at a simmer for 1-1/2 hours or
until onions are caramelized.

If canning, you may wish to
de-bone the chicken and
remove the skin.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 75 minutes at 11 pounds of pressure, or 10 pounds
for a weighted gauge.  
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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