Maybe I just have a tremendous grip?We buy that Costco canned chicken 6-er quite a bit.
Zero issues with the packaging nor the contents. Can doesn't at all seem "thin" to me.
Maybe I just have a tremendous grip?We buy that Costco canned chicken 6-er quite a bit.
Zero issues with the packaging nor the contents. Can doesn't at all seem "thin" to me.
Sam’s!!! They only do them in the fall and often sell out.Who has the best pumpkin pie?
Nope..I refuse to shop at Costco. They're incredibly antigun.
Costco! This settles it…Sam’s!!! They only do them in the fall and often sell out.
I just bought a six-pack of canned chicken from Costco...Kirkland brand. Price was attractive for the size of the cans compared to Walmart, Meijer, etc. Basically 75 oz (12.5 oz per can) for $16.
I haven't tried it yet, but the cans themselves seem a little thin. By that I mean, the cans seem to be made of a thin metal...squeezable to some degree. I tried to squeeze some other cans I had on hand (beans, vegetables, etc.) and they seemed more squeeze resistant.
Anyone else have this experience?
Its pretty good stuff. We prefer to drain off the liquid in the can. It can be a bit salty.I just bought a six-pack of canned chicken from Costco...Kirkland brand. Price was attractive for the size of the cans compared to Walmart, Meijer, etc. Basically 75 oz (12.5 oz per can) for $16.
I haven't tried it yet, but the cans themselves seem a little thin. By that I mean, the cans seem to be made of a thin metal...squeezable to some degree. I tried to squeeze some other cans I had on hand (beans, vegetables, etc.) and they seemed more squeeze resistant.
Anyone else have this experience?
We buy chicken breasts when they’re on sale for $2.99 and can them ourselves. Really easy to do and you can season them any way you want before putting them in the pantry.
Better than any canned chicken I’ve had for sure.
I cold pack jars tightly, add 1tsp of THIS (standard chicken broth works if you don't have an asian market near by), then fill with boiling water to 1/2" below the lid. Knock the bubbles out with a long butter knife (around the edges and through the center - VERY important), add additional water as needed, and then pressure can at 15lbs for 90mins. Allow to normalize for 25 mins, DON'T rush it or the liquid will purge the jar and everything is wasted.Value Market ( https://www.facebook.com/profile.php?id=100064186231487 ) has chicken breasts every week for 2.99 a pound. I picked 10 lbs up at Don's for 1.99 lb.
Care to share your recipe?