Older chickens taste better canned than fryer and broilers. I don't know why but it just works that way.
When you cold pack meat to can you have to be careful how much fluid you put in the jar.
BBQ chicken in a jar wouldbe pretty tasty
-C
Why?
Because older chicken has time to develop muscle mass and fiber. Most chickens you get these days are between 10 and 12 weeks old when they're butchered. Not nearly enough time to develop any decent flavor.
Some years ago I had a chicken dinner where the chicken was about a year old. It was so incredibly different that I was sure at first that I wasn't eating chicken, but instead some exotic game bird.
I'd think that the best thing, flavor wise, to can would be the parts of the bird that get the most work, and hence have a chance to develop the most flavor, the legs and thighs.