12 Pigeons (1 lbs. per jar)
1 lbs. of Onion
1 lbs. Bacon
Water as Needed
1 14.5 oz can of chicken broth per 3 jars (You can use your own stock)
Dress pigeons, wash well. Fry the pound of bacon in a frying pan after it has fried for a short period of time, the grease from the bacon will help so that the pigeon will not dry out. While the bacon is still soft, add the onions and pigeon, fry until the onions are browned. Now that they are golden brown cover the mix with hot water. Now slow boil/simmer the pigeon until the meat can be removed from the bones. Add water as needed, make sure that they remain covered in water. When the meat falls off of the bones add the meat, onions and bacon to canning jars. Warm the chicken broth and add it to the warm jars with the pigeon mix, fill till one half inch from the top of the jar.Use a pressure canner and process at 10 lbs. of pressure for 60 minutes or 15 lbs. for 30 minutes. Use 1 lbs. of pigeon per pint jar.