The Top 6 Canned Chicken Brands in 2022

Why bother driving to the deli or grocery store for fresh chicken when you could make chicken noodle soup for lunch? Why not grab for some canned chicken instead? Not only is canned chicken higher in protein and lower in carbohydrates than fresh chicken, but it is also less expensive. As a society, we are also less inclined to throw canned food away, as opposed to fresh chicken that has outlived its usefulness and is now stashed away at the back of the refrigerator.

Getting excellent canned chicken is not always easy; some items may include sauces or fillers, making them unsuitable for eating in whatever manner you wish. The canned chickens in this review are all chunk canned chickens with very little added ingredients, making them ideal for hot recipes or eating straight from the can on salads or in wraps. In addition, unlike fresh chicken, the finest canned chicken does not have to be used within a few days after purchase.

Things to Consider Before Buying the Product

Ways of Using Canned Chicken

You can use canned chicken in the same ways and for the same recipes as fresh chicken, with the additional benefit of not having to cook it beforehand. You may drain the chicken pieces before serving, or you can add the whole contents of the pan to a casserole or soup, using the liquid as a stock.

Using canned chicken instead of raw chicken minimizes the risk of foodborne disease caused by Campylobacter or Salmonella since canned chicken has already been cooked to a safe temperature to destroy these (and other) germs.

But, like with using fresh cooked chicken, we should practice excellent kitchen hygiene by washing our hands, covering up leftovers before placing them in the refrigerator, and thoroughly cleaning countertops and utensils after use.

Canned and Fresh Chicken Nutrition 

There is minimal nutritional difference between fresh and canned chicken. Canning has little effect on protein levels, and canned chicken is minimal in carbohydrates, calories, and fat.

Some canned chicken has additional salt, which might raise your sodium levels when compared to fresh chicken (depending on how it is cooked), but you can pick reduced sodium cans. Draining canned chicken well before using it might also help minimize overall salt consumption.

Chicken has less saturated fat and cholesterol than red meats like hog, beef, and lamb, which is why the American Heart Association recommends eating chicken (or fish or beans) instead of red meat to help minimize our risk of cholesterol and heart disease.

Canned Chicken as a Protein Source

or more diverse Protein Food Group options. Protein is a macronutrient, which means that, like carbohydrates and fat, our bodies need a substantial amount of it. Chicken belongs to the Protein Food Group, and how much of it you need to consume depends on your gender, age, and activity level. While most of us consume adequate protein on a daily basis, we may need to select leaner and healthier choices.

A 31 to 50-year-old woman, or a 51-year-old woman, who engages in less than 30 minutes of moderate physical exercise per day should consume around a 5-ounce equivalent of protein.

A guy aged 31-50 should have a 6-ounce equivalent, whereas a male aged 51+ should have a 5.5-ounce equivalent. More protein may be able to be ingested by people who engage in greater physical exercise.

A good approach to estimate protein amounts is to keep them the size of a deck of cards or the palm of your hand, which will give you around 3- to 4-ounces of protein each serving.

Why Protein is Important

Protein is found in every cell of our body and is essential for the formation and repair of tissues, including muscle, bone, cartilage, blood, and skin. Protein is an essential component of our nails and hair, as well as the production of hormones and enzymes.

The sort of protein we consume may also have an impact on our overall health. We may raise our risk of cardiovascular disease, colorectal cancer, and type 2 diabetes if we get our protein from deli meats or other processed meats like sausages. By choosing chicken as a protein source, most of the saturated fat is eliminated, particularly in canned chicken, which has flesh rather than skin; skin carries majority of the saturated fat.

Chicken is also high in micronutrients like iron.

Lifting the Lid on Canning

Cans are among the most secure kinds of food packaging available today. They are airtight, thermally sterilized, have a long shelf life (and are shelf stable), and are not tamper-proof.

Canning as a method was invented in 1795, and the use of metal vessels for canning was patented in England in 1810. William Underwood went to Boston from England in 1821 and founded the first canning business in the United States. The basics of canning are still the same today.

When the food is packed in cans, the cans are vacuum sealed and heated to 250 degrees Fahrenheit (121C). This temperature is significant because it commercially sterilizes the food by eliminating bacteria and inactivating enzymes. They would otherwise ruin the meal.

Lead soldered cans were phased out in the United States in 1991, and the FDA barred the use of lead in all food cans, including imported cans, in 1995. Cans are instead welded shut at the seam and may have an inside covering of enamel or vinyl.

or the hue may shift. Cans, with the exception of certain baby foods and infant formula, are not required to be dated. In general, canned food retains its highest quality for at least two years after canning. Certain foods may preserve their nutritional content, texture, and flavor for extended periods of time.

The Safety of Dented, Rusted or Swollen (Blown) Cans 

Little dents in cans should be safe to consume, but larger dents should be discarded, particularly if the dent is near the seam, since this may enable germs to enter the can.

Cans may rust with time, and if a can is dented, its shelf life may be reduced. Bacteria may have entered the can via the rusting, thus heavily rusted cans should be discarded. If you can brush off surface rust with your finger, the rusting is not severe, and you may consume these cans. But, if you detect rust within the can, always discard it since oxidized iron (rust) is dangerous to ingest. Certain higher acid foods, such as tomatoes, may also react with cans, resulting in a change in food quality over time.

Food spoilage is increased when cans are kept at temperatures over 100 degrees Fahrenheit. Cans should be stored in a cool, dry spot rather than near the stove, and away from damp or cold temperature extremes.

If you leave a can in the vehicle overnight and it freezes, you may defrost it in the refrigerator. Keep the can closed until defrosted, and inspect the contents before using; if anything looks or smells off, it’s generally best to toss it away. Instead, simmer the ingredients for 10 to 20 minutes (adjusting boiling durations for altitude) before refrigerating or freezing for later use.

A bloated can that you know has not been unintentionally frozen should be discarded. It is most likely infected with microorganisms, making the contents dangerous to ingest.

Storing Food in Cans After Opening

Unwanted canned chicken may be refrigerated in the can, but to retain taste and freshness, we should always dump leftovers into a glass or plastic container before refrigerating. Certain cans may mention expressly that leftovers should not be stored in the can. Once opened, canned chicken should not be kept in the refrigerator for more than four days.

Certain canned goods, such as chilled hams, should always be kept in the refrigerator.

Recycling Cans

Americans utilize around 100 million steel cans every day, with North American industries recycling over 67% of them. Steel is the most recycled material in the world, with more recycled each year than glass, paper, plastic, and aluminum combined.

Steel may be recycled indefinitely with no loss of quality, reducing natural resource and energy use while also costing less. One ton of recycled steel saves 2500lbs of iron ore, 1400lbs of coal, and 120lbs of limestone.

When you set out your steel cans for curbside pickup, they are carried to a material recovery facility, or MRF, where they are magnetically separated from other goods, crushed, and recycled in a foundry or steel mill. This steel is then melted in the furnace to create fresh steel for a variety of applications, including new food cans.

BPA in Canned Chicken

BPA, or Bisphenol-A, is a chemical that is often found in the lining of cans. According to research, BPA in cans can move from the may’s lining into the food you consume. While there is some contradicting data about how this may affect health, research does indicate a relationship between high levels of BPA, diabetes, heart disease, and male sexual dysfunction.

As a result, some of us may opt to restrict our consumption of canned food or intentionally choose cans labeled as BPA-free.

At now, the US Food and Drug Administration believes that BPA is safe at the current levels found in food, but the FDA will continue to examine the substance and may take more action if necessary.

Conclusion

In this analysis, we looked at some of the best premium canned chunk chicken on the market. Canned chicken is a biologically safe meal that gives excellent quality protein with no trouble. It is easy to store and suitable for cooking or serving in a number of ways.

Whichever manner you serve the finest canned chicken, you can rest certain that you are still eating excellent value, low fat, low carb, and high protein chicken; a meat recognized by the American Heart Association as a better option for lowering our chance of developing heart disease.