We're going to process a number of layer hens this weekend, debone them, and can the meat. We're sitting here discussing the process. I was thinking that we'd process a couple dozen, throw them in a chill tank without ice and just run cold well water over them until we finished processing. Then we'd immediately throw them in a large kettle to cook them down for deboning. I've also been reading articles about boiling chicken. They say don't boil, simmer them at lower temperatures. I'm not sure that it really matters though if we're going to process them in the canner for an hour and a half at 250 degrees... The same could be said for rigor. How soon before rigor sets in enough to affect the texture of the meat and does it really matter if we processing it at high temperatures in the canner?