Wednesday, March 16, 2011

Perfect Shredded Chicken

Once every week or two, I cook up a batch of chicken to use in a variety of recipes.  The best part?  I also get a great start to chicken broth for soups or sauces!

Olive oil
Bone-in chicken breasts
1 Tbs salt
1 tsp pepper
1 onion quartered
2 cloves garlic, halved
1 tsp dried oregano
(if I have a specific Mexican dish I will be using the broth for, I add cumin and chile powder)

Heat a large stock pot over high heat, with a drizzle of olive oil.  Place breasts skin side down in hot pot.  Sear until golden brown.  Cover with water, and add seasonings, scraping brown bits off the bottom of the pan.  Bring to a boil, then lower to a simmer.  Cook for 45 minutes to an hour or until chicken is plump and cooked through.  Remove the chicken to cool.  Strain chicken broth and place in the refrigerator until the fat hardens on the top.  Skim off the fat, and store until ready to use.  Remove skin from chicken breasts, and shred.  Also freezes will in Zip-locks.

No comments: