1. Remove any giblets which may be in chicken and scrub well. 2. Wash one, one or two-quart canning jar (depending on the size of the chicken). 3. Add 1 tsp salt to jar. 4. Pack raw, skin-on chicken into the jar. If it won't fit you may have to cut it up a bit. Leave 1/2 to 1 inch head space. 5. Put jar lids in hottest tap water. 6. Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten. 7. Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars. 8. Process for 90 minutes after pressure has reached 15 lbs. 9. Please note that it is not necessary to add any water to the jars- the chicken will make a delicious broth which will be gelled unless it is heated. Do not de-bone chicken as the bones are neccessary to make a good broth. 10. * I often do chicken pieces in pint jars as I live alone. In which case I only add 1/2 tsp salt and reduce the processing to 75 minutes at 15 lbs pressure. ---------------------------------------------------------------------------
Ingredients
