Ok why the 50/50 mix? That's soup. Much more liquid so much shorter processing time. Just make chicken soup with chopped onions and seasonings of choice.

But if you want to can chicken, then you can cook it, let it cool, debone and chop, but then just heat it back up in the hot broth you would fill the jars with.

Keep in mind that it is going to cook more during the processing. So don't over-cook it to begin with.

Follow me?

Dave

I didn't realize I could put more than 50% chicken. That makes more sense, I can always add some seasonings and veggies to canned chicken when I use it.

Sure you can fill the jar up with chicken. Just don't pack it too tightly as you want the broth you add to be able to surround the pieces. Once filled with the broth just use a plastic utensil to get all the air bubble out, then add a bit more both if needed. Then leave 1.25" head space, cap and process.

Dave.

Is it OK to do this over 2 days? By the time the chicken is finished cooking, cooled, and deboned it will be late afternoon. I don't have as much energy as I used to and just would rather not can that late in the afternoon. Is it OK to cool/refrigerate and process in the morning? That way I'll be able to get more of the fat off the broth too.

I realize that when I get ready to process the jars, broth and chicken all have to be hot.

No problem.

Dave