I use the BBB or NCHFP guidelines for canning chicken stock. I prefer a meatier flavor than just using a carcass and I like to add a lot of whole chicken pieces to the pot. I buy leg quarters for 25-35 cents a pound on sale, so cost isn't an issue. As long as I strain out the solids for a clear broth, does it matter how much meaty chicken was used, or would it change my processing from stock to soup times? I am talking about a clear broth...all solids are strained out and fat is removed after chilling over night. Thanks.