Canning Chicken

I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours.

1/4 tsp pickling salt per pint
1/2 tsp pickling salt per quart

I broke them up, removed the bones, and cut the meat into small chunks.

I strained as much fat off of the broth as I could, then ladled broth into the jars over the meat.

 
Process 75 minutes for pints, 90 minutes for quarts.