Farmfresh
City Biddy
I do sometimes refrigerate overnight.
I have very severe arthritis and so I tend to break ALL of my work into small do-able bits, then I just basically diddle it to death!
That is why you see me on this forum at all times of the day and night. I tend to work a bit and then HAVE to sit a bit. Sometimes my work takes a long time to complete, but physically there is no other way.
With these chickens I processed them one day and let them "hang" in the refrigerator for a couple of days to go through rigor mortis. I do that with all of my birds. These birds, since I knew I would be canning them, got less work than my regular chickens do. I just split their back open (or you can split the breast) to clean them out and plucked them well. Then they were soaked in salted ICE water for about 20 minutes, drained and went to a communal garbage bag placed in a HUGE roaster I have. I stuck the roaster in our spare fridge.
Two days later I popped them into a HUGE stockpot covered them with water and started to simmer them until done. You could also oven stew them or even use a crock pot to cook them. I like to work on them all at once since that makes it easier to fill up the canner and I only have to run it once or twice.
If I am canning meat I do like to work on it as soon as possible. Refrigerating over night is fine, but if you leave it in the fridge for several days and THEN canned it...
it could get gross.
If you look at my thread you will find that simply loading the canner with chicken the other day was a real chore for me. You will get nothing but sympathy from me when it comes to breaking a job into small parts.
If you chill the broth you will have to heat it up before canning. My broth usually jells in the fridge. A warm broth will fill all of the spaces better when you fill your jars.
I have very severe arthritis and so I tend to break ALL of my work into small do-able bits, then I just basically diddle it to death!
That is why you see me on this forum at all times of the day and night. I tend to work a bit and then HAVE to sit a bit. Sometimes my work takes a long time to complete, but physically there is no other way. With these chickens I processed them one day and let them "hang" in the refrigerator for a couple of days to go through rigor mortis. I do that with all of my birds. These birds, since I knew I would be canning them, got less work than my regular chickens do. I just split their back open (or you can split the breast) to clean them out and plucked them well. Then they were soaked in salted ICE water for about 20 minutes, drained and went to a communal garbage bag placed in a HUGE roaster I have. I stuck the roaster in our spare fridge.
Two days later I popped them into a HUGE stockpot covered them with water and started to simmer them until done. You could also oven stew them or even use a crock pot to cook them. I like to work on them all at once since that makes it easier to fill up the canner and I only have to run it once or twice.
If I am canning meat I do like to work on it as soon as possible. Refrigerating over night is fine, but if you leave it in the fridge for several days and THEN canned it...
it could get gross. If you look at my thread you will find that simply loading the canner with chicken the other day was a real chore for me. You will get nothing but sympathy from me when it comes to breaking a job into small parts.
If you chill the broth you will have to heat it up before canning. My broth usually jells in the fridge. A warm broth will fill all of the spaces better when you fill your jars.
I like to freeze some of my stock in an ice cube tray and then, when frozen, I put them in a Ziplock to keep. Really handy to grab a broth cube or two to toss in with some veggies. 
