Chicken of Many Uses
- whole chicken
- chicken bouillon cube
- 2 onions,cut in half
- 4 carrots,peeled,cut in chunks
- 4-5 garlic,crushed
- black pepper
Drain. When chicken is cool enough to handle,skin,remove bones and chop into small pieces. Taste for seasoning. Pour chicken and strained broth in a loaf pan. Chill until firm.
Now you have cooked chicken for many uses.
Slice for sandwiches. (slices easily) Crumble for tacos,burritos, chicken salad,etc