I know some of you have wanted some shredded chicken for a recipe and have to cook it up then shred it before you start the recipe. Or perhaps you needed chicken broth for a recipe.
Here is what I do. I hit Walmart or Aldi’s or any other supermarket that has those 5 or 10# bags of chicken charters. Grab one.
At home I prep a roasting pan but you could use a couple of casserole dishes.
I mix up some rub for the chicken. 1tlbs onion powder 1 tbsp garlic powder 1/tbsp thyme 1 tbsp salt 1.5 tsp of pepper.
I use the above as a rub for the chicken.
First wash the thighs well using your fingertip to press our the coagulated blood at the boney edge of the leg quarter washing them all off.
I then cut off fatty pieces and set them aside
Now place in roasting pan sprinkle rub mix on chicken. If using a full roaster with a lid I will double stack theeg quarters in it seasoning each layer.
Once done place the fat rimming around edge of chicken preferably near the bottom.
Cover roasting pan with lid or tin foil and place in an oven preheated to 425 degrees for 80 minutes if using double stacked roasting pan or as little as 1 hour in a large casserole dish.
When done remove from oven.
I use a cookie sheet as a work surface for deboning the chicken on.
I carefully remove all the meat breaking it into edible shreds for recipes at the same time putting all the .eat in one bowl. I will put the bones aside.
When liquid in pan has cooled to warm I will transfer it to either 1 cup or 2 cup containers with tight fitting lids for freezing for use later in dishes.
If cooking for 2 I will divide the chicken into 1.25 cup amounts. And place in freezer bags removing as much air as possible. And then freeze for use later.
This will give you between 4-6# out of 10lb bag.
If you want you can use the bones and boil them cooking them to help make a mild broth for use. Not very economical due to cost of electricity unless you do it by the large stockpot full.
The broth you have frozen will freeze in3 layers top most fatty rich on top which is great in almost any casserole or pot pie recipe, 2nd layer is the very rich gelatinous layer. This has some of the richest most nutrient broth which you could think down to half by adding water and reheating. The third layer is the bits of flavor from the broth that settled usually only about a tablespoons worth.
Now you can save the broth into smaller amounts but do so before it starts to lose its warmth.
By doing this you get great chicken and a broth you can not find in stores that will boost the flavor of any casserole calling for chicken broth.
by LazWolfen