I would like to can my chickens that I'm not saving to cook very soon. When canning them, can you just cut it up into pieces and can the pieces, or should you debone and then can the meat? It would be so much easier to just cut the bird into pieces and stuff them into the jars, although you wouldn't get as much meat in each container. Also, I would then have the bones, skin, flavoring the broth. How do you all do this?