Boullion cubes and chicken canning help

I must admit, I've always canned boneless skinless chicken breast raw pack and the taste is let's just say less than stellar.

I picked up sone Herb-Ox boullion cubes and was wanting to add that that type of broth to different chicken canning variations such as above as well as par boiled chicken breast chunks, bone in chick legs and thighs.

Also, I've heard and seen it done when people can chicken legs they don't add any liquid and quite a bit of the chicken is way above the waterline.

Is any liquid, water or broth optional?

Any thoughts on how that might affect the flavor of the finished product?

Anyone have any experience with this?

I'm a novice at canning.  Actually I just finished my second canning project.  Followed the advice on this youtube channel and my chicken turned out well.

Denise Massey wrote:I'm a novice at canning.  Actually I just finished my second canning project.  Followed the advice on this youtube channel and my chicken turned out well.

Yup, I found that video!

I don't think I heard of anyone specifying they used boullion cubes which for financial reason is what I'm kind of stuck with using.

I did the chicken legs last night. And the jar I added nothing to was surprisingly tasty! I did do one jar with a boullion cube and I'm about to crack that open for tonight's dinner. I did one jar that was filled with water and I'll get to that sometime this week.