# Bourbon Chicken

A food court favorite, this Bourbon chicken recipe is adapted for pressure canning to make it shelf-stable.

- Total time: 255 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 2 lbs chicken breast
- all purpose seasoning
- diced onion
- 1 head minced garlic
- bone broth
- cream soda
- apple cider
- apple juice
- seasonings
- white vinegar
- corn starch slurry
- white rice

## Instructions

1. Season 2 lbs of chicken breast with all-purpose seasoning, heavily coating each side and patting it in.
2. Sear the seasoned chicken on each side until golden brown, but do not fully cook it.
3. Remove the chicken from the pan and let it rest on a plate while preparing the Bourbon sauce.
4. In the same pan used for the chicken, add diced onion and cook with a little grease until translucent.
5. Add minced garlic (as much as desired, typically a whole head) to the pan after the onions are translucent, as garlic cooks faster.
6. Once 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.
7. Bring the sauce to a boil and let it simmer for about 10 minutes to thicken.
8. While the sauce simmers, slice the partially cooked chicken into bite-sized cubes.
9. Add the chicken cubes to pint jars, ensuring a 1-inch headspace.
10. Cover the chicken in the jars with the prepared sauce, again maintaining a 1-inch headspace.
11. Wipe the rims of the jars with white vinegar to ensure a proper seal, removing any residue.
12. Add flattened rings to the jars fingertip tight.
13. Process the jars in a water bath for 3 hours or pressure can pints for 75 minutes.
14. When ready to serve, heat the canned Bourbon chicken in a skillet with a corn starch slurry to create a glaze.
15. Serve over white rice.

## Equipment

- pan
- plate
- pint jars
- canner
- white vinegar
- skillet

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP89NqHVt/
- Recipe page: https://www.cliprecipe.com/recipe/907fd73c-ca49-43a2-9736-398c9f331b07
- Extracted: 2026-02-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt