Chicken breast tends to be "drier" than thigh meat, for example. Rabbit, when canned the same way, is exceptionally similar. It tends to be a drier meat, and shreds beautifully.
I canned tons of meat or so it seemed at the time in Jan. thru Feb. 2009. Mostly chicken leg quarters and venison. I have been eating these often lately and will have to replenish. Both are perfectly edible 5 years after being pressure canned. I prefer the chicken but use the venison mostly for sloppy joes. I also use the venison for a casserole with fresh mushrooms, mushroom soup, onions and pasta or rice. . back to the original question, I raw pack dark meat chicken skinned and somewhat defatted. no liquid or bouillon cube is added. 1 tspn salt per qt, 1/2 tspn per pint. It makes it's own juice. Even if a little vinegar was to find its way into your jars while processing it would not hurt the end product as long as they seal okay. jmho
