Side bar: This past year I took a short cut in my chicken canning and canned the whole bird into jars, whereas before I usually would can the breasts, thighs, legs, and organs only. This left the back, ribs, neck, fat, feet, skin, etc. for stock making. Word to the wise: DON'T TAKE THAT SHORTCUT. Period.
The fine bones of the ribs, neck, back, and hips just disintegrate after canning and sitting in the jar awhile, leaving it nearly impossible to separate bone from meat when wanting to use it all later. HUGE waste of time and of meat fragments due to having to discard some of them because you can't safely get out all the tiny, tiny bone fragments. Also, a lot of the fat was lost to sticking to the sides of the jar....from now on that will be rendered and frozen flat in a zip loc bag as per usual so it can be portioned out later without any remnants of the fat being lost to the dishwashing liquid later on.
From now on, stock making parts will remain stock making parts. Most of the fat will be rendered during the stock making efforts and be frozen as schmaltz to be added to soups and other recipes later.
HUGE mistake and just wanted you all to know not to make it. I had posted earlier about doing this practice and, in a few jars I'd done it in before it wasn't so bad, but I have 40 packed jars of chicken meat right now on the shelf, just filled with these tiny bones in almost every jar.
Take the time to make your stock separate, folks...it's worth it and will save you so much waste and time later on.