Simple & Succulent Canned Whole Chicken - cooking recipe

Ingredients

1 whole stewing chicken
1 teaspoon salt

Preparation

Remove any giblets which may be in chicken and scrub well.
Wash one, one or two-quart canning jar (depending on the size of the chicken).
Add 1 tsp salt to jar.
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.
Put jar lids in hottest tap water.
Clean the lip of the jar carefully to ensure a good seal and place lids and screw-tops on jar; finger tighten.
Place in pressure canner filled with enough water (not hot) to come 1/2 to 3/4 of the way up the jars.
Process for 90 minutes after pressure has reached 15 lbs.
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.
* 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.