This is an extension co-op site out of UGeorgia that has the 'official
line" (USDA procedures, times, etc) but when it comes to meats, you
don't want to screw it up; it's expensive and the health stakes are high.
Having said all that, when I was a kid we waterbathed chicken on a wood
stove. My uncle raised broilers and if they weren't going at a good
price when they reached the right weight we canned the blasted things
for church (horse/buggy group) and for disaster feeds (they were/are
still big on going off to help after tornadoes, hurricanes and feed
hundreds of workers for weeks). We got 20,000 of them at a time, so if
you figure maybe losing 1000 of them, that leaves 19,000 to can......we
did that twice. To this day I cannot stomach canned chicken, for some
reason.