Monday, December 22, 2008

Canned Chicken

Canned chicken is a pantry staple in my kitchen. I can use it to make quick soup, salads, casseroles, stir-fry and tacos or spaghetti. I have found store bought canned chicken to be very dry and flavorless. By canning my own I can control the ingredients, seasonings and my stuff doesn't get recalled! I can the chickens I butcher and also chicken I buy at a good price from the market.

My canned chicken has chicken and my homemade broth. My broth is cooked overnight with chicken bones, carrots, celery, garlic, onion, parsley and any other veggie or herbs that I have on hand at the time. I strain it through a cheese cloth to get a nice clear broth.

The store bought stuff looks something like this: Cooked Chicken Meat, Mechanically Separated Chicken Meat, Cooked Chicken Skins, Chicken Stock, Water, Contains Less than 2% of: Salt, Modified Food Starch, Sodium Phosphates, Natural Flavoring.

The store bought stuff doesn't look THAT bad but I would like to know what is in natural flavoring and what does mechanically separated mean? Why food starch and are sodium phosphates good for me?

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