October 25, 2010
Poached Chicken Thighs and Chicken Stock
One way I like to use cooked chicken is to make chicken salad. It makes a great high protein lunch or snack. It can be put on a green salad, bread, or crackers, or eaten with chips. I also like using chicken in casseroles. Here are a few that use cooked chicken.
Poached Chicken & Chicken Stock
- 5 – 6 lbs. chicken thighs with skin and bones
- 1 medium onion, thickly sliced
- 1 large carrot, cut in 1 inch chunks
- 1 stalk celery with leaves, cut in 1 inch chunks
Remove the chicken pieces to a plate to cool, then skin and debone them. Chop or shred the chicken and store in the refrigerator or freezer. (Chicken can easily be shredded in your KitchenAid stand mixer.) Strain the broth to remove the vegetables. Cool and pour into glass jars and refrigerate. The fat can easily be removed after it has chilled. Once chilled, you can measure and pour into zip top freezer bags. If you lay these flat in your freezer, they will thaw in cold water much more quickly than if you put them in a jar. I like to freeze 2 cup portions. Don’t forget to label the bags! Makes approximately 2 quarts stock.
How do you shred the chicken in the stand mixer? That sounds like a good tip for doing a lot of chicken quickly.
Pat @ Elegantly Gluten-Free
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