cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
> On canned chicken
>
>> I certainly wouldn't use it for all things. But it's fine in a
>> casserole. It's fine mixed with gravy over mashed potatoes. And it's
>> perfectly fine in a quick broth based soup when you're sick. It's
>> also fine in chicken salad.
>
> Dunno as I'd try to make soup of it but chicken salad, yes and
> cassaroles work too. Texture more apt to break up but that isn't
> always a 'bad thing'.
>
>> You can even get a whole chicken in a can. Bones and all. I haven't
>> tried that. But they do sell them at Winco.
>
> Sue Bee was the brand of that which I recall. It's an odd item that
> hung on after refridgeration was common and is much like your smaller
> cans of chicken but with wasted bone and skin space. They did
> something with the 'juice' though that made it so you could make gravy
> from it pretty well just by adding sifted all purpose flour.
>
> Main thing the whole chicken in a can does very well is make a fast
> chicken soup. You can debone it cold, add the meat and the rest of
> the can's stuff and a bit of pasta/veggies and have a pretty good
> soup in 30 mins.

I remember the Sue Bee brand. We used to sell it occasionally when I worked
at K Mart. It was chicken and dumplings I think. Very good for a canned
product.