Here are the direction for canning chicken, from the Ball Blue Book - steam or boil chicken until about 2/3 done. Remove skin and bones. PAck hot chicken into sterlized, hot jars, leaving 1 inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon to each quart, if desired. Ladel hot cooking liquid, water or chicken broth over chicken, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hr and 15 min, quarts 1 hr and 30 min, at 10 pounds pressure in a steam-pressure canner.
There are instructions for raw pack and hot pack with bones, but this is the one I use. Good luck !