This was the most tender, juicy chicken I have ever cooked. I can't wait to use it for chicken tacos, burritos, and soups! I added some garlic and salt to the water. Also, I let the chicken cool down in the broth before shredding it. After removing the chicken, I put the bones back in the broth and let it simmer for another couple of hours to make some AMAZING stock. I let the stock cool in the fridge overnight and then removed the fat the next day for a virtually fat-free stock. Next time, the only thing I will do differently is add some fresh parsley and thyme to the stock to round out the flavors. I got everything to make this for around $4, and it made 4 cans' worth of stock and several cups of shredded chicken. That is a steal both for my wallet and my health!! I will continue to make this every single week because it is so healthy and so versatile.
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This was the most tender, juicy chicken I have ever cooked. I can't wait to use it for...