Accidental Batch Cooking Day
Feb. 7th, 2009 10:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calzephyrI had my meal plans all ready, hit Safeway, and then had them turned around by a package of chicken thighs. I really put the J in INFJ, so I had to quickly refigure everything out. I needed the chicken thighs anyway, but this package was 30% off, a savings of $6. The trouble was, they expired today. I could have popped them in the freezer, but then they would take a few days to thaw...anyway, it was still an incredible buy as I calculated that I could make quesadillas, chicken peanut noodles and chicken soup all from one package of meat. They're being coddled by the slow cooker in chicken broth, thyme, garlic, parsley, bay leaves and whole black peppercorns using the .
Shredded Chicken Master Recipe (from Better Homes and Gardens)
Prep: 20 minutes
Cook: 7-8 hours (low) 3.4-4 hours (high)
4.5-5 lbs chicken thighs, skinned (boneless is also OK)
4 thyme sprigs
4 parsley stems
2 bay leaves
2 cloves garlic, halved
1/2 teaspoon whole black peppercorns
1 32 oz box of chicken broth
1. Place chicken thighs in a 4-5 qt slow cooker.
2. Prepare a bouquet garni by cutting an 8 inch square from a double thick cheesecloth. Place spices and garlic in square and tie with kitchen string. Make sure the cheesecloth and string are 100% cotton. Place in slow cooker.
3. Cover all ingredients with chicken broth.
4. Cook on desired setting for correct time.
5. Remove bouquet garni and discard.
6. Transfer chicken thighs to a large bowl using a slotted spoon. When chicken is cool enough to handle, remove bones if necessary.
7. Shred chicken with two forks. Add cooking juices as needed to keep the meat moist.
8. Strain and reserve cooking juices to use for cooking stock.
9. PLace 2 cup portions of chicken and chicken stock in separate air tight containers. Both can be refrigerated for up to 3 days or freeze for up to six months.
Shredded Chicken Master Recipe (from Better Homes and Gardens)
Prep: 20 minutes
Cook: 7-8 hours (low) 3.4-4 hours (high)
4.5-5 lbs chicken thighs, skinned (boneless is also OK)
4 thyme sprigs
4 parsley stems
2 bay leaves
2 cloves garlic, halved
1/2 teaspoon whole black peppercorns
1 32 oz box of chicken broth
1. Place chicken thighs in a 4-5 qt slow cooker.
2. Prepare a bouquet garni by cutting an 8 inch square from a double thick cheesecloth. Place spices and garlic in square and tie with kitchen string. Make sure the cheesecloth and string are 100% cotton. Place in slow cooker.
3. Cover all ingredients with chicken broth.
4. Cook on desired setting for correct time.
5. Remove bouquet garni and discard.
6. Transfer chicken thighs to a large bowl using a slotted spoon. When chicken is cool enough to handle, remove bones if necessary.
7. Shred chicken with two forks. Add cooking juices as needed to keep the meat moist.
8. Strain and reserve cooking juices to use for cooking stock.
9. PLace 2 cup portions of chicken and chicken stock in separate air tight containers. Both can be refrigerated for up to 3 days or freeze for up to six months.
