Use a pressure canner, not a water bath canner
Use fresh, high-quality chicken
Wash hands, tools, jars, and work surfaces
Prepare canning jars, lids, and bands
Cut chicken into pieces or leave in chunks
Remove excess fat and skin if desired
Pack raw chicken into hot jars, leaving 1 inch headspace
Add salt if desired, using 1/2 teaspoon per pint or 1 teaspoon per quart
Do not add liquid if raw packing; chicken will make its own juices
Remove air bubbles
Wipe jar rims clean
Apply lids and bands fingertip-tight
Place jars in the pressure canner with the recommended amount of water
Vent the canner for 10 minutes
Process at the correct pressure for your altitude
Process pints for 75 minutes
Process quarts for 90 minutes
Let pressure return to zero naturally
Remove jars and cool undisturbed for 12 to 24 hours
Check seals after cooling
Remove bands, label jars, and store in a cool, dark place
Refrigerate any unsealed jars and use promptly
Discard any jar with spoilage signs, broken seal, or damaged lid