Rockergirl
Assistant Cook
I think this may be a silly question but I want to double check because now I hesitate to eat it. I followed an approved recipe for a southwest style chicken soup for canning. The recipe stated to boil the chicken and then cube or shred it. I wanted more flavor to the chicken, so instead of boiling, I cut it into cubes and browned it in a skillet. I felt like that was okay because hot packing plain chicken, you can brown it in an oven (which I do in a skillet instead), so I figured it was okay to brown in a skillet instead of boiling like the soup recipe stated. Now I'm second guessing myself because I have read several caution on changing recipes because it's tested based on certain factors....I may be overthinking this one but I know myself and without reassurance, one way or another, I will probably never eat it and that was a double batch (not cheap....)