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Chicken and Potato

Preparation Time: 15 minutes 

Cooking Time: 1 hour and 30 minutes

Servings: 6 pints 


2 tbsps. butter 

4 cubed chicken breasts 

4 cubed chicken thighs 

1 chopped onion 

6 minced garlic cloves 

6 cups potatoes

 8 cups divided chicken broth 

½ cup ClearJel

2 tbsps. distilled white vinegar 


In a sizable skillet, heat the butter over medium-high heat. Add the onion, chicken, and garlic, and cook for 10 minutes, stirring occasionally. 

Arrange the hot jars on a cutting board. Evenly distribute the cooked chicken mixture among the jars. 

Next, evenly distribute the potatoes among the jars, being sure to leave a generous 1-inch headspace. In the same skillet, add 6 cups of chicken broth and bring to a boil over high heat. In a small bowl, whisk the ClearJel with the remaining 2 cups of broth until well distributed. 

Add the mixture to the broth as you stir then boil for another minute. Arrange the hot jars on a cutting board. Using a funnel, ladle the hot gravy into the jars, leaving a 1-inch headspace. Remove any air bubbles and add additional gravy if necessary to maintain the 1-inch headspace. 

Rinse the rim of each jar with a warm washcloth dipped in distilled white vinegar and seal the lids. Pour 3 quarts of water to the pressure canner and add 2 tablespoons distilled white vinegar. Arrange the jars in the pressure canner and bring to a boil over high heat while locked. 

Vent the pressure canner for 10 minutes. Seal the vent and keep heating to reach 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Can for 90 minutes (quarts) and 75 minutes (pints). 


Calories: 296.1; 

Fat: 6.1g; 

Carbs: 34.4g; 

Protein: 23.7g

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