(For 10 Pints)
Thaw 4 Whole 3 Pound Chickens. Rinse. Put in big Kettle. Add enough Filtered Water to mostly cover. Bring to Boil. Simmer until done but not overcooked. Chickens will be done when Legs and Wings easily separate from Joints. Cool some until easy to handle. Remove Meat from Bones. (Save Bones and unused Broth for making a great Bone Broth.)
Pack Meat loosely in Sterilized, Hot Mason Pint Jars, leaving 1 inch head space. Do not pack tight. Add enough Hot Broth to within an inch of the top of the Jars. Place Sterilized Lids and Rims on Jars.
Follow Canner's Directions. Process at 11 Pounds Pressure for 75 Minutes.
The Original Version of these directions came from the Cookbook provided by the Manufacturer of our Canner: Presto Pressure Canner and Cooker: Instructions and Recipes (2002). Gee, our Canner is now 7 years old. She has been a loyal and trusted part of the Team these last few years.