The herb rich boiling of a whole chicken for 3 ways to prepare favorite meals: Moroccan chicken roll, Greek chicken lettuce wrap and Italian chicken soup.
Course Meat
Cuisine Mediterranen
Keyword 1-Whole Chicken 3-Meals
Prep Time 45 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 2 hourshours5 minutesminutes
Servings 6servings
Equipment
1 Dutch Oven or Large Stock Pot with Lid
Ingredients
1Whole Chicken
1 Large Onion cut into cubes
4 Celery stalksleaves included
2 Garlic clovessliced
1 Lemon juice and rind
2tbsp Salt
1tspPeppercorns
Herbs – Oregano, Rosemary and Sagetied in a bundle
Instructions
Fill a large stock pot with water, halfway, with lid, and place on high heat to bring to a boil.Once the water has begun to boil, add all the ingredients, taking care to lower the chicken without the water rising over the edges. Cover. Bring to a slow boil, and lower to a simmer. Simmer for one hour. Cool completely.
Once the chicken has cooled, remove it from the broth. It is easiest to separate the chicken parts when the meat is room temperature, rather than hot, or cold from the fridge.
Remove all other ingredients from the broth and save the broth for the Italian Chicken Soup.
Separate the chicken into three piles: 1 ½ breast meat shredded for , both thighs and legs, cubed for , ½ breast and any remaining scraps for.
Your chicken for three separate meals is now ready to assemble. Be sure to try each of our chicken recipes. Something for everyone!
Video
Notes
All herbs have their own oils within them which carry, not only health properties, but also the greatest amount of flavor. Freshly picked is best, even if you can manage a small windowsill herb pot in the winter, a summer garden (ground planted or deck pots) or herbs from the market still in hydro-roots or dirt.
Once the meat is cooked, and separated into appropriate recipe stacks, each can be frozen until ready to cook, if need be.