Cooked Convenience Chicken and Broth

1. 1

   Bring ingredients to a boil in a Dutch oven or stock pot.

2. 2

   Cover, reduce heat and simmer 30 to 40 minutes or until juices run clear.

3. 3

   Remove chicken and place on large cutting board, cool slightly.

4. 4

   Chop, shred or dice chicken.

5. 5

   Pour a tablespoon or two of broth on top of the meat to keep it moist.

6. 6

   Store completely cooled chicken in labeled quart size bags.

7. 7

   Roll air out of bag and seal tightly.

8. 8

   Strain and/or ladle cooled broth to use fresh or frozen if desired.

9. 9

   Broth can be frozen in quart size bags or ice cube trays.

10. 10

    2 cubes equals 1/4 cup or 8 cubes equals 1 cup broth.

11. 11

    Add both the chicken and the broth to your freezer inventory.

12. 12

    Chicken Uses: Diced-chicken salad sandwiches/crackers, chicken noodle soup, casseroles, Greek pita wraps.

13. 13

    Shredded-BBQ chicken sandwiches, enchiladas, quesadillas, casseroles.

14. 14

    Sliced on a salad bed, in wraps, panini sandwiches.

15. 15

    Broth Uses: Cook with brown rice, casseroles, enchilada sauce, alfredo sauce, cream soups.

* Per serving · 4 servings · Values may vary.

No additional tips available.