Amish Chicken and Rice in a Jar
11 ingredients · 13 steps · from 1930s Survival Kitchen
Ingredients
- Chicken drumsticks
- 2 tsp Sweet paprika
- 2 tsp Salt
- 2 spoons Olive oil
- Ground pepper
- 3 Tomatoes
- 3 Carrots
- 2 Onions
- Lemon
- Rice
- Black peppercorns
Steps
- Separate the skin from the drumsticks with a spoon and pierce the meat with a fork.
- Make a marinade of sweet paprika, salt, olive oil, and ground pepper and rub it into the chicken.
- Refrigerate the drumsticks for 2 hours.
- Cut the tomatoes into cubes, the carrots, and the onions into large rings.
- Rinse the rice until the water runs clear.
- Layer the jars: tomatoes on the bottom, rice, carrots, then the drumsticks with onion rings.
- Squeeze lemon juice into each jar.
- Add black peppercorns and top with more carrots, tomatoes, and onions.
- Pour in hot water, leaving space for expansion.
- Cover each jar with foil and poke holes for steam to escape.
- Line a baking sheet with foil and a thin layer of salt, then set the jars on it.
- Bake at 200C (392F) for 1 hour, then lower to 150C (302F) for 3 more hours.
- Wipe the rim with vinegar and close the lid while the jar is hot to create a vacuum.
Recipe extracted by Foodle from “Testing a Depression-Era MEAT JAR. Why this $2 meal was worth more than gold” by 1930s Survival Kitchen. Quantities follow the video and may be approximate — watch the original for technique.
