Don’t Buy Precooked Chicken-Make Your Own!

Do you have a recipe that calls for a small amount of precooked chicken but you don't have the extra time beforehand to cook it?   You end up skipping the recipe and moving onto something different. 

You could always keep a can of chicken in the pantry, just for said occasions.  That would be alright.  However, I'm not a big fan of canned or precooked packaged chicken.  I've had it, it's okay.  Knowing how easy (and less expensive) it is to precook chicken on my own, I am always in favor of planning ahead & doing it myself.

HERE'S ALL YOU NEED 

Depending on the meat preferences of your family (my kids only like white meat), pick their favorite cuts of chicken. I usually buy one package of breasts and one package of thighs.  Thighs add fat & flavor to the broth and I wouldn't dare leave them out.

• 1 package each of breasts & thighs
• 1 large onion
• 3 tablespoons dried parsley
• 1 tablespoon dried oregano
• 2 teaspoons sage
• 1 teaspoon seasoned salt
• 1 teaspoon salt

Put all the ingredients in a large stock pot, fill pot with water until chicken is covered.  Bring water to a boil; reduce heat and simmer until thickest pieces of chicken are tender, 45 minutes to 1 hour.

Remove chicken from broth and set aside in covered dish and allow to cool.  Strain broth into a large storage container (I like to use a 2 qt. pitcher with a tight fitting lid.)  Store broth in freezer for 30 minutes or so for quick cooling, then skim any fat that collects on top.  

While the broth is cooling, remove chicken in large pieces from the bones.  Discard all the skin and undesirable parts.  Store meat in a good freezer container.  Save chopping or shredding chicken until your ready to use it in a recipe.  The large frozen pieces will thaw better in the microwave and won't dry out. 

Don't forget to remove the broth from the freezer, skim the fat, then store in the refrigerator for the week ahead.  Or, you can divide broth into smaller serving portions, freeze for later use.

THAWING COOKED CHICKEN 

Simply get out the amount of chicken you need and thaw in your microwave on medium low power.  Remember, it's already        cooked, you just want to warm it enough to cut it up or shred.  Thawing time depends on the amount of chicken and microwave power.  You know your microwave better than I.

BROTH POSSIBILITIES

Use chicken broth in place of water when cooking rice, mashed potatoes, and vegetables.  Homemade broth is so much more flavorful and less expensive than store bought.  (I'm not knockin' store bought.  It works just fine when you don't have time to make your own.)

From here, whatever recipe you have and time you don't have, you're ready to make a tasty, fast meal for your family.  Nobody will notice that the chicken came precooked from the freezer.  They will only be impressed that you made something so good, so fast!  Tomorrow, I'll post my chicken and dumpling recipe that is ready to eat in 30 minutes.

What are your favorite spices & vegetables to use when making chicken broth?  How do store & freeze your broth?