Planning ahead and having precooked and measured ingredients in the freezer makes mealtime planning worry free. With your Chicken Mix prepared, you have a head start on your main course and dinner can be on the table in 20-30 minutes. That is less time than it takes to go out to eat. Of course, it is much more economical also. Now, start collecting recipes that call for 1-2 cups of cooked chicken. Keep only your favorites together in your file or book. When you are asked, "What's for dinner?" you already have a plan.
Chicken Mix
11 lbs Chicken
4 qts cold Water
4 tsp Salt (if using Kosher salt double)
1/2 tsp Pepper
4-5 pods Garlic
1 onion (peeled and quartered)
2-4 carrots and celery ribs(washed ends removed, cut in chunks)
*Combine all ingredients in a large pot.
*Bring to a boil, reduce heat to a simmer and cover.
Simmer until meat is tender, about 1 to 1 1/2 hours.
*Remove from heat. Remove chicken from broth and let it cool. Strain broth and refrigerate until fat can be skimmed. *Discard vegetables (or use in soup). Pour skimmed broth into six or more 1 pint containers. Allow about 1/2” freezing room. Label and freeze. Remove and discard bones and skin from cooled chicken. Place chicken into six 1 quart Ziploc bags. Seal and label and freeze. Use within 3 months.
Yields: 6 pints broth 6 pints chicken
No comments:
Post a Comment