A couple of years ago I saw where someone had canned bone-in, skin on chicken thighs in water. I did them, two thighs per pint and there was no comparison to commercial canned chicken. They were so flavorable and so like I had just cooked them. I loved it and if I can find the recipe again, I plan to do a a lot this year.

Madonna

Title was Canned Bone in Chicken Thighs on March 16, 2016. Sorry, I couldn't copy it for you. My response was farther down the page that I did ten pints, two thighs per pint. So easy, so delicious and so handy. When I would go to take them out of the jars, I would grab a bone and it would slide right out of the thigh. I happily verify that this is excellent.

Madonna

I agree with Madonna, home canned chicken is more flavorful than the stuff from the store in a can.

I can chicken when I run out of freezer room, not just the thigh, but the entire chicken. I cut into parts and use the canned chicken for soup, for chicken salad, for chicken pot pie and chicken enchiladas or other casseroles when I'm in a hurry.

Annie