My Timesaver Chicken Prep recipe is a secret I’ve been using for years to get through weeknight dinners. The pulled chicken and chicken broth are 2 different products created from 1 method which is another reason why I love it. Make it to portion and freeze, then pull out when you’re ready to use.
Yields 2L of broth & 6-8 servings of shredded chicken
Ingredients:
- 2 pounds chicken breast, boneless, skinless
- 2 medium onions, mirepoix
- 2 medium carrots, mirepoix
- 2 celery stalks, mirepoix
- 4 gloves of garlic, peeled and cracked
- handful of parsley and thyme stems
- 2 bay leaf
- whole peppercorn
- salt
What you’ll need:
- knife and cutting board
- veg peeler
- stock pot
- tongs
- s/s spoon
- fine chinoise
- portioning containers
What to do:
Clean and cut onions, carrot and celery into mirepoix pieces. Crack the garic and prep the herb stems to be used.
In a stock pot, insert the onion, carrot, celery and garlic. Cover with 2.5L of cold water and bring to a boil. Add the chicken, bay leaf, herb stems, whole peppercorn and season with salt. Lower to a simmer and cook out for an hour while periodically skimming the impurities from the top.
Remove the chicken pieces and shred the meat with 2 forks. Portion and reserve for recipes that require shredded chicken. Use a fine chinoise to strain the liquid and reserve for recipes that require homemade chicken broth.