canned chicken, rabbit or ptarmigan

Dress animals and cut up as for frying parts. Trim off all fatty parts. Refrigerate fresh meat overnight. Set aside giblets for other preparation; they discolor the meat when canned. Take the bony parts: necks, backs and wing tips and prepare a broth with them. Strain the broth and discard the bones. Add the meaty parts to the broth. Cook until just done. Chill; remove congealed fat, de-bone and re-heat. Pack the hot meat in jars and cover to within 1" of the top of the jars with boiling broth, adding up to 1 tsp salt and ¼ tsp pepper per quart. Process at 10 lb for 75 min [pints] to 90 min [quarts]. Submitted By JIM WELLER On 09-04-95