Monday, November 19, 2012

Pre-cooked chicken meat.

How many recipes call for pre-cooked chicken meat, either shredded or cubed?  Lots!  Today I'm sharing with you my favorite, uber-simple way to prepare pre-cooked chicken meat for future meals.

Place a whole chicken (mine are normally around 5 lbs.) in a dutch oven on the stovetop.  Add 1/4-1/2 inch of water to the dutch oven. Lay 2 bay leaves in the water. (You don't need these, I just like to add them.) Cover the pot and bring to a boil over high heat, then lower the temperature low enough just to keep the water simmering. Let the chicken simmer there on the stovetop for 2-3 hours.  Remove the chicken to a plate and let cool.

In the pot you will now have about 2 cups worth of stock that you can use for soup or cooking rice or quinoa. The meat on the chicken will be so tender and juicy from being steamed, and it will just fall right off the bone. So it's very easy to strip the meat off the entire chicken quite quickly.  You can shred or chop the meat, depending on what you need.  I generally divide the meat into three portions and freeze or put in the fridge for use in an upcoming meal. 

In my next post I'll be sharing one of my favorite recipes for using pre-cooked chicken meat.  It's a soup with a coconut milk-based broth. Yum!!


  1. Would you get the same results in a crock pot?

  2. Linda, I was about to ask the same thing... I don't have a dutch oven but wondered if the crock pot would work the same way.

  3. I have not tried a crockpot before, but it seems like it would work. I just don't know how long you'd cook it for. You could also try a regular soup pot. I like the dutch oven because it's got a good tight seal, and the cast iron retains heat so well that it steams the meat really nicely.