I've got some processing to do and I was thinking about canning some of it. My book says to cook the chicken 2/3 of the way and then debone it and process it for 1 hour and 15 minutes and whatever #'s (forgot, I'll have to look it up). I want to put them in the slow cookers over night so they will be ready to start on in the morning. Some of the birds are 1+yr old hens that need culling and some would be in the 14-16 week range. My questions are, has anyone fully cooked the chicken before they debone and pack it? If so, was it mushy, funny, or okay? Any suggestions on how tight or loose to pack it would be appreciated too. As well as any other tips on things you have learned. Thank you in advance.