In my area, boneless skinless chicken breasts have doubled in price. However, I was able to find bone-in, skin-on chicken thighs for .99/lb. Chicken thighs are moister and more flavorful than breasts and are perfect for soups, casseroles, and enchiladas. Plus, having bone-in chicken decreases the processing time when you pressure can the chicken.
Many of the chicken thighs in the packages I purchased were HUGE with bones too long for pint jars, so quart jars were necessary until I got to the last 2 thighs which I was able to fit into a wide mouth pint.
When it comes time to use these, I will drain off the broth and freeze it (never pour it down the drain!). The broth is rich and delicious and will be used in soup later. When you pour the meat out of the jar, the bones will just fall out.
Learn how to can bone-in chicken here.
