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Chicken Conversion Chart


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A lot of canning recipes call for a stewing chicken or chicken pieces. You cook the chicken then pick off the meat to use in soups. What if you already have canned chicken you want to use to make soup? How many cups of chicken meat does a 3-4 pound stewing chicken make? Is there a conversion chart or something to know how much meat a whole chicken yields or how much meat chicken pieces yield? :huh:

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I've never seen anything, and I did a search or two. :mellow:

 

BUT - that said - In most of the recipes I see, the actual amount isn't critical to the recipe. If you need more, open another can. Or use less of the other ingredients.

 

The only place it will matter is if you are canning the finished recipe and the proportions need to be correct. But I *think* you're meaning using the canned stuff in recipes, right? :shrug:

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In most of the recipes I see, the actual amount isn't critical to the recipe. If you need more, open another can. Or use less of the other ingredients

That's the procedure I always use. All my chicken is canned in pint jars so I just open one jar, add and eyeball. If part of a jar is left over it just opens the door for the next meal idea.

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Thanks guys!

 

I have a recipe for Chicken Corn Soup to be canned that calls for a stewing chicken. I want to use already canned chicken instead of cooking a chicken and picking it apart. I already did that last year and canned the meat. Now I'm not sure how much meat to use. I'll leave out the cooking/canning directions but the ingredients are:

 

3-4 Lb. of Stewing Chicken

1 1/2 Gal. Water

2 Bay Leaves

1/2 tsp. Thyme

3 Qt. Corn (fresh, frozen or canned)

Salt & Pepper to taste

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Jeepers, I wouldn't re-can the meat either. The canning process pretty much destroys the texture of chicken canned only once. I can't imagine what canning it a second time would do to the flavor, texture, and overall quality of the meat. I would probably raw pack the chicken and instead of water, use homemade chicken broth in order to preserve some semblance of texture in the meat. (Can you tell I'm not a fan of canned chicken?!?)

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Yeah, I'll probably bite the bullet and buy a hen. I wasn't really too concerned about the texture because it was going to be mostly veggies and broth. Mostly just shreds of meat. Cooking whole chickens and messing with the skin and bones and veins etc. sort of skeeves me out. :sEm_blush:

 

I'm not a big meat eater.

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  • 4 months later...

. Well, if it helps any, chicken is about 50% bone & skin so you would need to determine how big your proverbial stewing hen is, and buy half that amount of meat. I seem to recall stewing hens were anywhere from 6-10 lbs whole, so you would 'guesstimate' 2-5 lbs meat. If you want cups, remember 'a pints a pound, the works around' and it is fairly close for diced meat in my experience.

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  • 1 month later...

 

In most of the recipes I see, the actual amount isn't critical to the recipe. If you need more, open another can. Or use less of the other ingredients

That's the procedure I always use. All my chicken is canned in pint jars so I just open one jar, add and eyeball. If part of a jar is left over it just opens the door for the next meal idea.

 

This is what I do as well. The amount of meat you get varies from bird to bird really. For my family of 5 with three BIG eaters, one pint to a big pot of... name your poison... pretty much covers it.

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This is not exactly what was being looked for but it can be sorta tweaked to figure it out.

 

http://www.cheapcooking.com/costperserving.htm

 

I know it does cost per serving but once you input information.. it also tells you how many servings you get per pound. So for instance.. if you figured boneless skinless chicken breasts and whole chicken.. you could figure out the difference in servings per pound and probably work out what you want to know. Not to mention it's awful handy for it's intended purpose.. helps you figure the better deals when buying it anyway.

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