I use this recipe when I need chicken meat for soups, pastas or salads. It's completely fool-proof, (unless you're really stupid - then you're on your own). The bonus is I get the chicken I need, and real chicken stock to use for the same dish, or the next night. I usually half the recipe and use the wings and thighs only.
1 tbsp vegetable oil1 whole chicken cut up with the bone and skin
1 medium onion, cut into medium dice
2 quarts (8 cups) boiling water
2 tsp salt
2 bay leaves
Heat oil in a large stock pot or soup kettle. When oil shimmers and starts to smoke, add chicken breast halves, saute until brown on both side, about 5 minutes. Remove chicken breast pieces and set aside. Add onion to the pot; saute until colored and softened slightly, 2 to 3 minutes. Transfer onion to large bowl.
Add half of chicken pieces to pot; saute until no longer pink, 4 to 5 minutes. Transfer cooked chicken to bowl with onion. Saute remaining chicken pieces. Return onion and chicken pieces (excluding breasts) to pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
Increase heat to high; add boiling water, chicken breasts, salt and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked through and broth is rich and flavorful, about 20 minutes.
Remove chicken breasts from pot; when cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-sized pieces discard skin and bone. Strain broth into separate container and discard solids. Skim fat and reserve for later use in soups or other recipes.
The shredded chicken and broth can be covered and refrigerated separately up to 2 days.
Add half of chicken pieces to pot; saute until no longer pink, 4 to 5 minutes. Transfer cooked chicken to bowl with onion. Saute remaining chicken pieces. Return onion and chicken pieces (excluding breasts) to pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
Increase heat to high; add boiling water, chicken breasts, salt and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked through and broth is rich and flavorful, about 20 minutes.
Remove chicken breasts from pot; when cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-sized pieces discard skin and bone. Strain broth into separate container and discard solids. Skim fat and reserve for later use in soups or other recipes.
The shredded chicken and broth can be covered and refrigerated separately up to 2 days.
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