Cooked Chicken

Russ Myers

By
@Beegee1947

With so many families now raising their own poultry, this recipe is a good method for proper care and storing of your processed chickens. Makes future meal preps a breeze.

Here is a list of some of the delicious "make ahead"recipes you'll find here using this main ingredient;

Creamed Chicken on Potato Patties
Chicken Chop Suey


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

30 Min

Cook:

2 Hr

Method:

Canning/Preserving

Ingredients

2
broiler / fryer chickens (cut up) or one 6 lb stewing chicken (cut up)
1 1/4 lb
chicken wings (or backs)
4
stalks celery (with leaves) quartered
1 small
carrot (peeled and quartered)
1 small
onion (cut up)
2
sprigs parsley
2 tsp
salt
1/4 tsp
pepper
water

Directions Step-By-Step

1
In a large Dutch oven or skillet place chicken pieces, celery, carrot, onion, and parsley. Sprinkle with salt and pepper. Add 2 1/2 quarts of water. If necessary, add additional water to cover. Bring mixture to boiling. Reduce heat; cover and cook over low heat for 1 hour (1 1/2 to 2 hours for stewing chicken), or until tender. Use tongs to lift chicken pieces; cool. Remove vegetables and discard. Refrigerate broth or chill in a bowl placed in a larger container of ice water. When chicken pieces are cool enough to handle; remove the meat from the bones; discard skin and bones. Cube the meat; chill.Skim fat from broth. Strain broth in a 1 quart strainer over a large mixing bowl. Pack four 1 1/2 cup portions chicken meat and (separately) five 2 cup portions of chicken broth into freezer containers.Label with contents, amount and date. Freeze for later use.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom