cooked chicken
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
prep time
30 Min
cook time
2 Hr
method
Canning/Preserving
yield
6
Ingredients
- 2 - broiler / fryer chickens (cut up) or one 6 lb stewing chicken (cut up)
- 1 1/4 pounds 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 teaspoons salt
- 1/4 teaspoon pepper
- - water
How To Make cooked chicken
-
Step 1In 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.
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