Canning meat is one of the easiest things to do, as long as you have a pressure cooker.
Here are the instructions from the Ball Blue Book
Raw pack chicken:
Pack meat into hot jars leaving 1" headspace.
If you wash the jars in the dishwasher and then leave them in there until you are ready to process the chicken.
Ladle hot water or broth over meat, leaving 1" headspace. Remove air bubbles.
Place lids and rings on jars.
Process pints for 1 hour 15 minutes (I process for 1 hour 25 minutes because of our altitude).
|1 pound of chicken fits in a pint jar|
Then I always have cooked chicken on hand for chicken enchiladas, chicken soup, or any recipe I might need shredded chicken for.
Here's a link for 40 different recipes using shredded chicken (I haven't tried them all--but they look delicious!)