Recipe by Abi Fae
Being on low carb makes once a month cooking difficult. Low carb adjustments just don't freeze nicely. So instead, I've taken to cooking up about ten pounds of chicken on weekends, throwing it in the fridge, and adding it to food all week to speed up the cooking process after I get done with work. It is exceedingly simple and very delicious.
Directions See How It's Made
- I like to use a very deep stock pot for everything, it keeps the bacon from spattering grease all over the kitchen and is plenty big enough to hold all the chicken.
- Cook the bacon until it is very dark.
- Add 2 cups of broth. Be careful as it will spatter like crazy. The hotter the broth the less mess.
- Add the chicken. Add water until the chicken is almost covered. It will cook down into the broth very quickly.
- Add any other spices you enjoy. Garlic, or red pepper flakes go nicely at this stage. You don't want too much spice though, so that you can use it in any recipe.
- Bring to a low boil on medium high. Lower heat to a simmer and cover, cooking until meat is done. This can take anywhere from 4-8 hours, depending on whether the meat started frozen (which it usually is for me) and how big the cuts of meat are.
- Once the meat is fully cooked, remove from heat and let cool. You don't want it too cool, just enough so that you don't burn yourself removing the meat.
- I like to pile all the meat in a colander and separate it out. All the bones and grizzle go in the trash and all the meat goes into a ziplock bag for the fridge. Then I strain all the broth into a large bowl and I use that all week, as well.
- Everything goes in the fridge and the next day I skim the fat off the top of the broth. I add the chicken to various dishes all week.