These chicken legs make quick work of dinner and are delicious!
Ingredients and Variations
Ingredients: Chicken legs, Franks Red Hot sauce, Kosher salt, chicken broth, cayenne pepper, onion powder and rice wine vinegar.
Variations: Chicken breast or thighs can be used instead of legs, The red pepper flakes and cayenne can be reduced so its not too spicy, use your favorite hot sauce.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Firecracker Chicken Legs for Pressure Canning
20
minutes75
for quarts65
minutes for pintschicken legs with a spark of kick!
Ingredients
28 chicken legs
20 cups chicken broth
1/2 cup Franks Red Hot sauce
1/4 cup rice wine vinegar
1 tsp onion powder
1 tsp cayenne pepper
4 tbsp light brown sugar
3 tsp red chili flakes
1 tsp Kosher salt
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer
- Put all ingredients (except red chili flakes) into a large pot, bring to a boil, reduce heat and simmer for 10 minutes. Pack hot legs into jars, add 1/2 tsp red chili flakes to each quart jar or 1/4 tsp chili flakes to each pint jar. Ladle hot broth over chicken to 1 1/2-inch headspace. wipe rims, add lids and bands to fingertip tight. Place directly into simmering canner.
- Process quarts for 75 minutes and pints for 65 minutes.
Recipe Video
