All of you who have inspired me to be more of a molly Mormon, holly homemaker-this goes out to you! With a quick coaching call from my aunt and mom on how to can chicken, it didn't turn out to bad! Since I'm in charge of canning/food storage in our ward, I'd figure I would learn how to do it so I can teach it.
Poor little chicken, didn't stand a chance with my mean kitchen shears. (This was the longest part, next time I'll just buy chicken breast and cut it up my self.)
Sanitize your lids and jars in boiling hot water!
Stuff your raw chicken in pint or quart sized jars. Leave one inch from the top. Add salt 1/2 teaspoon, I also added dried onion.
You need to have a pressure cooker or pressure caner for this job. Get your 2 cups water boiling. Don't completely seal your lids on, leave room for it to release the water. Cover and and get pressurized, for pints, 10 pds. Let cooking for 75 minutes.