I used a lot of boiled chicken in recipes. From Enchiladas to Tacos to soups and casseroles. It’s pretty much a staple in my house. However, boiled chicken is well…..boring. Even adding other flavors later it just needs something to give it a little boost.
I like to do big batches all at once- so a large stock pot like these here are my best friend! I can do many pounds all at once. A Food Saver comes in really handy for freezing portions for long periods of time. Then allow it to thaw overnight in the fridge.
Water to cover (or use chicken broth for even more flavor)
Onion (peeled and quartered)
2 Garlic Cloves (peeled and cut in halves)
Place chicken in large pot and cover with water or broth. Place onion and garlic in pot. Season with pepper and salt generously. Boil (simmer)until cooked. Small pieces may take 10-15 minutes but whole breasts can take 30. The longer you boil- the more tender it is. Sometimes I let it simmer (not quite boiling) for 2 hours for whole breasts.
I remove the onion and garlic before shredding the chicken. Then I place a piece of wax paper on a cookie sheet and put cup sized scoops of the chicken on the paper and freeze for several hours until hard. Then I place in a freezer bag and remove cups of chicken as needed.