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Mexican Shredded Chicken

Aztec Chicken Casserole Pati Jinich
Shred this chicken to use in a casserole, on a sandwich, or even over greens.
skill level
Easy
time
60-120min
servings
8
cost
$
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Shred this chicken to use in a casserole, on a sandwich, or even over greens.
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ingredients
  • 1 3-pound Chicken (cut into serving pieces; or 2-3 pounds mixed chicken parts)
  • 3 Carrots
  • 1 White Onion (halved)
  • 3 Celery Stalks (cut into large chunks)
  • 1 Garlic clove
  • 5-6 Black Peppercorns
  • 5-6 fresh Italian Parsley sprigs
  • 1/2 teaspoon dried Marjoram
  • 1/2 teaspoon dried Thyme
  • 2 Bay Leaves
  • 1 tablespoon Kosher or Coarse Sea Salt (or to taste)
  • 3 1/2 quarts Water
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 3-pound Chicken (cut into serving pieces; or 2-3 pounds mixed chicken parts)
    3 Carrots
    1 White Onion (halved)
    3 Celery Stalks (cut into large chunks)
    1 Garlic clove
    5-6 Black Peppercorns
    5-6 fresh Italian Parsley sprigs
    1/2 teaspoon dried Marjoram
    1/2 teaspoon dried Thyme
    2 Bay Leaves
    1 tablespoon Kosher or Coarse Sea Salt (or to taste)
    3 1/2 quarts Water
    Place all the ingredients in a large pot and bring to a boil.  Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes.  Turn off the heat and let cool.
  • 2
     
    With a slotted spoon, transfer the chicken pieces to a bowl.  Strain the broth into a container, cool, and refrigerate.  Remove the skin and bones from the chicken.  Shred or cut the meat into chunks for future use and refrigerate if not using right away.
 
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