Subj : BH&G 1982
To   : ALL
From : DAVE DRUM
Date : Wed Mar 03 2021 15:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shredded Chicken Master Recipe
 Categories: Poultry, Herbs, Vegetables
      Yield: 6 Servings
 
  4 1/2 lb Chicken thighs; skinned
      4    Thyme sprigs
      4    Parsley stems
      2    Bay leaves
      3 cl Garlic; halved
    1/2 ts Whole black peppercorns
     32 oz Box chicken broth
 
  Place chicken thighs in a 4- to 5-quart slow cooker. For
  bouquet garni, cut an 8-inch square from a double
  thickness of 100 percent cotton cheesecloth. Place thyme,
  parsley, bay leaves, garlic, and peppercorns in the center
  of the cheesecloth. Bring up corners of the cheesecloth
  and tie with 100 percent cotton kitchen string. Add
  bouquet garni to slow cooker. Pour chicken broth over all.
  Cover and cook on low-heat setting for 7 to 8 hours or on
  high-heat setting for 3 1/2 to 4 hours. Remove bouquet
  garni and discard. Using a slotted spoon, transfer chicken
  to a large bowl. When chicken is cool enough to handle,
  remove meat from bones. Using two forks, shred meat. Add
  enough of the cooking juices to moisten meat. Strain and
  reserve cooking juices to use for chicken stock. Place
  2-cup portions of chicken and chicken stock in separate
  airtight containers and refrigerate for up to 3 days or
  freeze for up to 3 months.
  
  Makes 6 cups.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Life is far too important a thing to ever talk seriously about"Oscar Wilde
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