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Place your chicken in a pressure cooker, add 4 cups of water, close the pot and set on the stovetop.
Turn the heat to high, once the weight starts to rock, lower the heat a bit to keep it rocking gently. Cook your chicken for about 30 minutes (see notes below if you don't have a pressure cooker).
Transfer your pressure cooker to the sink and rinse it with cold water to release the pressure and cool it quickly. Open the pot carefully and remove the chicken. Set the pot with the chicken stock that is in it aside, we'll use it in a minute.
Take all the chicken meat off the bones.
Fill your pressure canner (not cooker) with 2'' of water. Set on the stovetop and turn the heat on high to start heating the water in the canner.
Wash your jars, lids, and bands with soapy, hot water.
Pack the jars with the chicken meat. Make sure to leave 1'' headspace.
Add the chicken stock from the pressure cooker to each jar making sure to leave 1'' headspace. If for some reason you don't want to use your fresh chicken stock you can use water or store-bought chicken stock.
It is optional to add salt. If you choose to add salt, add 1/2 teaspoon of salt to each pint jar or 1 teaspoon of salt to each quart jar.
Use the bubble remover to remove air bubbles.
Use a clean paper towel to clean the rim of the jar.
Center the lid and close the jar with the band not too tight.
Place your jars inside the pressure canner on the rack. Make sure the jars don't touch each other.
Close the canner and turn the heat on high (if it's not already on high). Make sure the weight is not on the vent.
Once steam starts to vent, lower the heat just a bit and set your timer to 10 minutes.
After 10 minutes, place the weight on the vent. Process pint jars for 75 minutes and quart jars for 90 minutes. See notes below for processing pressure depending on your altitude and the type of canner you are using.
Once the time is up, turn off the heat and let the canner cool slowly (for a couple of hours).
When the canner is cool, open it but don't remove the jars just yet. Let them stay in the warm water for an additional 10 minutes.
After 10 minutes, use your jar lifters to remove the jars from the canner. Set them on the counter to cool completely overnight.
Check that all the jars have sealed before removing the bands and storing them in the pantry or root cellar.