I have been looking at articles on pressure canning chicken. The idea is to chop raw chicken into one inch cubes and pack them loosely in a jar. No water is needed, and the chicken both cooks and fills with juice during the canning process. It will supposedly last up to three years and makes tender, non-mushy, flavorful chicken. Amazing so far. Then I started eyeing my quart jars and my little bantam roosters. We process our bantams, which are amazing, rich tasting little "cornish hens." I am pretty confident one little rooster would fit in a single quart jar with some room to spare. But I am looking at putting a whole bantam in. Not diced up, bones would be involved. Thoughts? If not a whole chicken, what about a quart of mini drumsticks, a quart of thighs? Quartering is fine, I just don't want to debone. Or hack into bits. Has anyone attempted this? I am happy to experiment, but if anyone has any hands-on experience doing this then all the better. I would love to free up freezer space and dump the need for all of those freezer bags (although if this fails, I'll do the mason jar freezer storage instead).