SunCatcher wrote on Nov 8^th, 2011 at 4:53am:

FYI, I do the same thing with White Meat Chicken in a can.

Yes.  I used to do that too until a couple of years ago.  Since then, I've opted to pick up a roasted chicken at the local grocery store.  It does take a few minutes longer to process since you have to debone and cut into smaller pieces to dehydrate, but I think you'll find the taste vastly superior.

In fact, I deboned one of those chickens yesterday for dinner (with lots of left overs).  Then I took bones, fat, skin, etc. and put it in a stock pot and covered with water.  After simmering for several hours, you'll have wonderful chicken broth.  If you want low-fat broth, place the broth in the frig after cooling.  Much of the fat will rise to the top and solidify.  You can then scrape off the top (fat) layer and viola!

dd