1. Prepare pressure canner by filling it with the appropriate amount of water (your canner instructions should say; most 16 quart canners use 2 quarts of water), and fitting with inner rack

Prepare chicken:

1. To raw pack separate poultry at joints. Bones and skin may be left in/on or removed
2. Fill jars to about 1 inch of headspace top with 1 teaspoon each of salt and pepper (for quarts; halve for pints)(optional), and fill to within 1 inch of headspace with water.
3. To hot pack, bake or boil chicken until just done, debone and de-skin
4. Loosely pack (i.e. don’t pack the meat down) chicken into jars, to about 1 inch of headspace
5. Salt and pepper as with raw chicken
6. Top with water or the broth in which the chicken was cooked
7. For either method, inspect the rims of each jar, wiping down to remove any debris
8. Fit with lids, and screw rings down firmly
9. Place jars in pressure canner, and secure lid
10. Heat over medium-high heat
11. Vent steam for ten minutes
12. Close vent and/or place weight and bring to 10 pounds of pressure
13. Process pint jars for 65 minutes, and quarts for 75 minutes
14. Turn heat off, and let pressure come down naturally 
15. Open vent
16. Let jars continue cooling, or if you need to use the canner again, open lid and remove jars carefully, protecting from drafts
17. Set out of the way and cover with a towel to further protect from drafts while they cool
18. After 24 hours, rings may be removed for storage