1Season 2 lbs of chicken breast with all-purpose seasoning, heavily coating each side and patting it in.
2Season 2 lbs of chicken breast with all-purpose seasoning, heavily coating each side and patting it in.
3Season 2 lbs of chicken breast with all-purpose seasoning, heavily coating each side and patting it in.
4Sear the seasoned chicken on each side until golden brown, but do not fully cook it.
5Sear the seasoned chicken on each side until golden brown, but do not fully cook it.
6Sear the seasoned chicken on each side until golden brown, but do not fully cook it.
7Remove the chicken from the pan and let it rest on a plate while preparing the Bourbon sauce.
8Remove the chicken from the pan and let it rest on a plate while preparing the Bourbon sauce.
9Remove the chicken from the pan and let it rest on a plate while preparing the Bourbon sauce.
10In the same pan used for the chicken, add diced onion and cook with a little grease until translucent.
11In the same pan used for the chicken, add diced onion and cook with a little grease until translucent.
12In the same pan used for the chicken, add diced onion and cook with a little grease until translucent.
13Add minced garlic (as much as desired, typically a whole head) to the pan after the onions are translucent, as garlic cooks faster.
14Add minced garlic (as much as desired, typically a whole head) to the pan after the onions are translucent, as garlic cooks faster.
15Add minced garlic (as much as desired, typically a whole head) to the pan after the onions are translucent, as garlic cooks faster.
16Once the garlic is translucent, add bone broth and other listed ingredients (including cream soda, apple cider, or apple juice as a substitute for alcohol, and various seasonings) to the pan.
17Once the garlic is translucent, add bone broth and other listed ingredients (including cream soda, apple cider, or apple juice as a substitute for alcohol, and various seasonings) to the pan.
18Once the garlic is translucent, add bone broth and other listed ingredients (including cream soda, apple cider, or apple juice as a substitute for alcohol, and various seasonings) to the pan.
19Bring the sauce to a boil and let it simmer for about 10 minutes to thicken.
20Bring the sauce to a boil and let it simmer for about 10 minutes to thicken.
21Bring the sauce to a boil and let it simmer for about 10 minutes to thicken.
22While the sauce simmers, slice the partially cooked chicken into bite-sized cubes.
23While the sauce simmers, slice the partially cooked chicken into bite-sized cubes.
24While the sauce simmers, slice the partially cooked chicken into bite-sized cubes.
25Add the chicken cubes to pint jars, ensuring a 1-inch headspace.
26Add the chicken cubes to pint jars, ensuring a 1-inch headspace.
27Add the chicken cubes to pint jars, ensuring a 1-inch headspace.
28Cover the chicken in the jars with the prepared sauce, again maintaining a 1-inch headspace.
29Cover the chicken in the jars with the prepared sauce, again maintaining a 1-inch headspace.
30Cover the chicken in the jars with the prepared sauce, again maintaining a 1-inch headspace.
31Wipe the rims of the jars with white vinegar to ensure a proper seal, removing any residue.
32Wipe the rims of the jars with white vinegar to ensure a proper seal, removing any residue.
33Wipe the rims of the jars with white vinegar to ensure a proper seal, removing any residue.
34Add flattened rings to the jars fingertip tight.
35Add flattened rings to the jars fingertip tight.
36Add flattened rings to the jars fingertip tight.
37Process the jars in a water bath for 3 hours or pressure can pints for 75 minutes.
38Process the jars in a water bath for 3 hours or pressure can pints for 75 minutes.
39Process the jars in a water bath for 3 hours or pressure can pints for 75 minutes.
40When ready to serve, heat the canned Bourbon chicken in a skillet with a corn starch slurry to create a glaze.
41When ready to serve, heat the canned Bourbon chicken in a skillet with a corn starch slurry to create a glaze.
42When ready to serve, heat the canned Bourbon chicken in a skillet with a corn starch slurry to create a glaze.
43Serve over white rice.
44Serve over white rice.
45Serve over white rice.
Ingredients
2 lbs chicken breast
2 lbs chicken breast
2 lbs chicken breast
all purpose seasoning
all purpose seasoning
all purpose seasoning
diced onion
diced onion
diced onion
1 head minced garlic
1 head minced garlic
1 head minced garlic
bone broth
bone broth
bone broth
cream soda
cream soda
cream soda
apple cider
apple cider
apple cider
apple juice
apple juice
apple juice
seasonings
seasonings
seasonings
white vinegar
white vinegar
white vinegar
corn starch slurry
corn starch slurry
corn starch slurry
white rice
white rice
white rice
Equipment
panplatepint jarscannerwhite vinegarskillet
Tips
Do not fully cook the chicken when searing, as it will continue to cook in the canner.
Don't cook the garlic with the onions initially as garlic cooks faster and can burn.
Wipe the rims of your jars with white vinegar to ensure a proper seal.
For a non-alcoholic substitute for bourbon, use cream soda, apple cider, or apple juice.
When serving, heat in a skillet with a corn starch slurry to create a glaze.