“This is a recipe?” you may ask. Well, no, but it’s a favorite technique of mine to tackle a few things simultaneously on a leisurely Sunday, my happy cooking day.
Chicken parts were a very good price this week, frugal friends. Sunday morning, I threw two pounds of them into the crockpot with two bay leaves, half teaspoon of salt, fresh cracked pepper, and enough water to reach an inch below the rim. Turned it to HIGH.
Just after lunch (about 4 hours of cooking), I scooped the chicken pieces out with a slotted spoon to a plate. Using two forks, the fall-off-the-bone meat came away easily. The carcass and remains then went back into the crockpot stock. Put the shredded chicken into a container in the fridge. Turned the crockpot to LOW and we decided to hit a late afternoon movie (that means, the bones & stock continued to cook on LOW for another 5 hours or so).
Back home, first I dealt with the 9 cups of fresh stock by scooping it into a colander over a large bowl to catch the scraps, then portioned the liquid into storage containers and put in the fridge (the next morning, scraped off the fat and froze). Well-cooked scraps were then tossed.
For dinner, burritos! In a small sauté pan with a lid, heated 1/4 cup green salsa, 2 Tbsp. water and 1 1/2 cups of the shredded chicken. Whole wheat tortillas, cheese, lettuce, diced tomatoes, sour cream and avocado.
Remaining shredded chicken was parceled into storage containers in two-portion sizes for soup, sandwiches, salads. Do you make your chicken this way?