🐔 Chicken Day
$1/lb, 320 lbs, 3 Families, 13 Hours!
📌 In This Article
🐔 The Chicken Day Story
"When chicken is $1 a pound, you call everyone! Three families, 320# of chicken processed."
There are moments in life when you just have to act. When my phone buzzed with the news — chicken for $1 a pound — I didn't hesitate. I called everyone.
Three families. 320 pounds of chicken. One epic day of food preservation.
💬 The call: "When chicken is $1 a pound, you call everyone!"
We set up an assembly line that would make any factory proud. 200 pounds were pressure canned — raw pack, ready to store in the pantry. 120 pounds were vacuum sealed and sent to the freezer.
💬 The breakdown: "200# canned (raw pack, pressure canned), 120# vacuum sealed for freezing."
Our cutting board split under the pressure — literally. But we kept going. Starting at 9 am, and the last jars left the canners at 10 pm. It was a marathon, but we did it.
💬 The finish: "Our cutting board split, so we have to fix that. Starting cutting at 9 am, and the last jars left the canners at 10 pm."
⏱️ The Timeline – 13 Hours of Chicken
The Chicken Marathon
💪9:00 AM
Started cutting. 320 lbs of chicken to process.
Midday
Cutting board split. Kept going anyway.
Afternoon
Canners running non-stop. Raw pack chicken.
10:00 PM
Last jars left the canners. DONE!
9 AM to 10 PM — 13 hours of food preservation!
200 lbs canned + 120 lbs frozen = 320 lbs of chicken stored!
📦 What You Need for a Chicken Day
🐔 For the Chicken
- 🍗 Chicken – As much as you can get! (320 lbs here)
- 🧂 Salt – Optional, for flavor
🔧 Equipment Needed
- 🔥 Pressure canner(s) – At least 2-3 for a big batch
- 🥫 Canning jars – Quarts and pints
- 🧴 Lids and rings – New lids for best results
- 🔪 Sharp knives – Lots of them!
- 🪵 Cutting boards – Sturdy ones (maybe 2!)
- 📦 Vacuum sealer – For freezing portion
💡 Pro tip: "Have multiple cutting boards and knives ready — you'll need them!"
📝 Step-by-Step Instructions
Step 1 – Prep Your Equipment
- Set up your pressure canners with water.
- Wash and sterilize all jars and lids.
- Keep jars hot until ready to fill.
💡 Pro tip: "Have multiple canners going at once to keep up with the pace!"
Step 2 – Prepare the Chicken
- Wash the chicken pieces.
- Cut into pieces that fit your jars.
- Remove excess fat and skin if desired.
⚠️ Important: "Keep your cutting boards and knives clean — you're processing a lot of chicken!"
Step 3 – Raw Pack the Chicken
- Pack the raw chicken pieces firmly into the jars.
- Leave 1 inch headspace.
- Add 1 tsp salt per quart (optional).
- Don't add water — the chicken will release its own juice.
💡 Pro tip: "Raw pack is faster than hot pack for a big batch like this!"
Step 4 – Seal the Jars
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
Step 5 – Pressure Can
- Process in a pressure canner at 10 lbs pressure for:
- Pints: 75 minutes
- Quarts: 90 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Meat MUST be pressure canned. Water bath canning is NOT safe for chicken. The temperature needs to reach 240°F to kill pathogens, and that can only happen under pressure.
Step 6 – Vacuum Seal for Freezing
- For the portion being frozen, vacuum seal the chicken in meal-sized portions.
- Label with date and contents.
- Place in the freezer.
💡 Pro tip: "Vacuum sealing prevents freezer burn and keeps the chicken fresh for months."
Step 7 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel.
- Check seals after 24 hours.
- Store in a cool, dark place for up to 1-2 years.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🥫 How to Store Your Chicken
- 🏠 Canned Chicken: Up to 1-2 years in a cool, dark place
- ❄️ Frozen Chicken: Up to 1 year in the freezer
- 🧊 After opening: Use within 1 week
💡 Pro tip: "Label everything with the date so you know what you have and when it was processed."
💡 Pro Tips for a Chicken Day
- 👨👩👧👦 Call everyone: More hands make lighter work!
- 🔪 Have multiple knives: You'll go through them.
- 🪵 Use sturdy cutting boards: They'll take a beating.
- 🔥 Run multiple canners: Speed up the process.
- 🏷️ Label everything: Date, contents, and weight.
- 📦 Vacuum seal for freezing: Prevents freezer burn.
- 💪 Take breaks: It's a marathon, not a sprint.
💡 Pro tip: "Our cutting board split, so we have to fix that. Make sure yours is up to the task!"
💰 The Math – Why It's Worth It
- 💰 Chicken cost: $1/lb × 320 lbs = $320
- 🏷️ Store price: $4-6/lb × 320 lbs = $1,280-$1,920
- 🎉 Total savings: $1,000-$1,600!
💡 Pro tip: "When chicken is $1 a pound, you call everyone — and save a fortune!"
❓ Frequently Asked Questions
❓ How much chicken did you process?
320 pounds total — 200 canned, 120 frozen.
❓ How long did it take?
13 hours — from 9 AM to 10 PM.
❓ How many families helped?
Three families worked together.
❓ Can I water bath can chicken?
NO! Chicken must be pressure canned.
❓ How long does canned chicken last?
1-2 years when properly canned and stored.
❓ How long does frozen chicken last?
Up to 1 year when vacuum sealed.
❓ Why did you use raw pack?
It's faster for large batches.
❓ Do I need to add water to the jars?
No — the chicken releases its own juice.
❓ Was it worth it?
YES! Saved over $1,000.
❓ Would you do it again?
In a heartbeat — when chicken is $1 a pound!
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ CHICKEN DAY ║
║ $1/lb, 320 lbs, 3 Families, 13 Hours! ║
╚═══════════════════════════════════════════════════════════════════════╝
PROCESSED: 320 lbs total
- 200 lbs canned (raw pack, pressure canned)
- 120 lbs vacuum sealed and frozen
TIME: 9 AM - 10 PM (13 hours)
════════════════════════════════════════════════════════════════════════
RAW PACK CHICKEN
════════════════════════════════════════════════════════════════════════
INGREDIENTS:
- Fresh chicken (as much as you want!)
- Salt (optional, 1 tsp per quart)
INSTRUCTIONS:
1. Sterilize jars and lids.
2. Cut chicken into pieces that fit your jars.
3. Pack raw chicken firmly into jars.
4. Add 1 tsp salt per quart (optional).
5. Wipe rims, add lids and rings.
6. PRESSURE CAN:
- Pints: 75 minutes at 10 lbs pressure
- Quarts: 90 minutes at 10 lbs pressure
7. Cool, check seals, and store.
FOR FREEZING:
- Vacuum seal in meal-sized portions.
- Label with date.
- Freeze for up to 1 year.
════════════════════════════════════════════════════════════════════════
THE MATH 💰
════════════════════════════════════════════════════════════════════════
Chicken cost: $1/lb × 320 lbs = $320
Store value: $4-6/lb × 320 lbs = $1,280-$1,920
Total savings: $1,000-$1,600! 🎉
════════════════════════════════════════════════════════════════════════
CHICKEN DAY! 🐔
════════════════════════════════════════════════════════════════════════
"When chicken is $1 a pound, you call everyone!
Three families, 320# of chicken processed.
Starting cutting at 9 am, and the last jars
left the canners at 10 pm." ❤️
© CanningRebels — Chicken Day
Comments