
| 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 |
|
|
|
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| 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. |
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