In a large pot, lay as many chicken breasts as will fit snugly in one layer--with or without bones is fine. Sprinkle generously with salt and pepper, minced garlic (one clove per piece), sliced onion, and any other spices you like. Tip: if you plan to use in mexican food, season with cumin, mexican oregano, red pepper flakes, etc. For italian use greek oregano or mixed italian seasoning..., you get the idea. Press the seasonings down into the chicken, then carefully pour one can of chicken broth over the chicken, then add water just to cover.
Bring to a boil on high, then partially cover and reduce to low so liquid just simmers. Simmer for 7 minutes, then cover completely and remove from heat. Let chicken cool, covered, for 30 minutes to 1 hour. Remove from liquid and hand shred.
You could freeze in one or two cup portions and use in Julie's Chicken Tortilla Soup, or I often use it in enchiladas and taco salad.
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