I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours.
1/4 tsp pickling salt per pint
1/2 tsp pickling salt per quart
I broke them up, removed the bones, and cut the meat into small chunks.
I strained as much fat off of the broth as I could, then ladled broth into the jars over the meat.
Process 75 minutes for pints, 90 minutes for quarts.