Canned chicken or other meat is wonderful for a quick meal, and I save my broth/stock whenever I roast, bake, or crock-pot a chicken. I usually freeze it in cottage cheese or sour cream containers. Then I can use it for quick soups, sauces, gravy, and recipes that call for broth or stock, like stuffing, and I use it for a chili sauce base when I make things like enchiladas. I don't know if there's a difference between "broth" and "stock", or if the terms are interchangeable.
To safely can meats, broth, or any other low-acid food, you MUST use a pressure canner. A water-bath canner is fine for tomatoes, most fruits, jellies, etc., but you gotta use a pressure canner for the other stuff, or you risk botulism.
Freezing is easier, but as another poster mentioned, you can lose it all in the event of a prolonged outage. We had an 11 day power outage winter before last. The freezers are out in an unheated building, and it was cold enough that everything was fine. When the weather warmed up above freezing, they got the power back on. One more day, we may have lost all of it. I do see a generator in my future, though. Just a small one, enough to run a couple hours a day to keep the freezers good.
