What you need is:
|A Pressure Canner|
|Wide mouth quart jars|
First wash and prepare your jars.
I bought my chicken in bulk and needed to separate the breasts and trim off additional fat.
Then add 1 teaspoon of salt to each empty quart jar. Most canners will hold 7 quart jars at a time, so don't fill too many at once. I put two breasts each in a quart, although I could have put more in. I only did two since there are just the two of us at home and I didn't need more than that at a time. In hind sight I should have done pints instead. So, stuff the chicken into the quarts and leave 1 inch headspace. Wipe the top of your jar clean with a wet rag and add your lid (that has been warmed in water) and hand tighten the ring on.
You did it!! The chicken is fully cooked and all that lovely liquid is the most delicious broth around.