Sometimes when you just run out of time…you have to cook it for future meals
Sometimes when you just run out of time…you have to cook it for future meals
by Wasting_Time1234
1 Comment
Wasting_Time1234
Cooking down a whole chicken is really easy and is a great way to open up options for weeknight meals…like Chicken wraps, chicken pot pie, chicken fajitas, chicken and noodle casserole, chicken stir fry, etc, etc. I have about 6 cups of chicken and 2.5 quarts of chicken broth. I’d have more chicken except one of my kids decided to make herself a big sandwich with some of the chicken.
**Ingredients**
one whole chicken – ideally 4.5 to 5.5 lbs (this one was around 4.5 lbs)
2 large carrots chopped
2 large celery stalks chopped
1 large white or yellow onion chopped
Sprigs of fresh thyme
2 bay leaves
Sprigs of fresh oregano (optional)
whole black peppercorns – I used bout a dozen
salt to your taste for how much salt you want the broth to have in the end
**Instructions**
Put all of the ingredients into at least a 7 qt dutch oven or larger pot
Bring everything to a boil and then simmer for roughly 2 – 2.5 hours with the lid almost completely on
Remove chicken from the pot and place into a baking dish. Note, chicken will likely fall apart so be prepared to go fishing
Get a 3 qt sauce pan or larger, place a colander over top of the pot and drain the rest of the contents of the broth into the smaller pot. If extra chicken pieces are there, place into the baking dish with the other chicken. I’d do all of this in your sink. Also, may need more than one pot to collect the broth
Let the chicken cool down so that you can shred it. Note, BE CAREFUL TO REMOVE ALL BONES when you shred and separate the meat from the carcass. There will be some really small bones you will have to contend with.
Place chicken and broth into the refrigerator if you plan to use right away or portion it out to freeze for later use.
1 Comment
Cooking down a whole chicken is really easy and is a great way to open up options for weeknight meals…like Chicken wraps, chicken pot pie, chicken fajitas, chicken and noodle casserole, chicken stir fry, etc, etc. I have about 6 cups of chicken and 2.5 quarts of chicken broth. I’d have more chicken except one of my kids decided to make herself a big sandwich with some of the chicken.
**Ingredients**
one whole chicken – ideally 4.5 to 5.5 lbs (this one was around 4.5 lbs)
2 large carrots chopped
2 large celery stalks chopped
1 large white or yellow onion chopped
Sprigs of fresh thyme
2 bay leaves
Sprigs of fresh oregano (optional)
whole black peppercorns – I used bout a dozen
salt to your taste for how much salt you want the broth to have in the end
**Instructions**
Put all of the ingredients into at least a 7 qt dutch oven or larger pot
Bring everything to a boil and then simmer for roughly 2 – 2.5 hours with the lid almost completely on
Remove chicken from the pot and place into a baking dish. Note, chicken will likely fall apart so be prepared to go fishing
Get a 3 qt sauce pan or larger, place a colander over top of the pot and drain the rest of the contents of the broth into the smaller pot. If extra chicken pieces are there, place into the baking dish with the other chicken. I’d do all of this in your sink. Also, may need more than one pot to collect the broth
Let the chicken cool down so that you can shred it. Note, BE CAREFUL TO REMOVE ALL BONES when you shred and separate the meat from the carcass. There will be some really small bones you will have to contend with.
Place chicken and broth into the refrigerator if you plan to use right away or portion it out to freeze for later use.