Early prep meal time is one of the most valuable usages of time. In my "Whole Chicken 3 Ways" you will learn how to infuse lots of flavor into a whole chicken, and then use all the meat to create three outstanding recipes. (All recipes are in TheFoodFetish.com collection)
- Greek Chicken Salad Lettuce Wraps View here.
The key preparation in these three, outstanding home cooked meals, (during your busy week) is in cooking of the whole chicken and portioning it out for each of these dinners. The recipe here is simple, and is infused with lots of fresh herbs and ingredients; but you can swap out any ingredient you would prefer, or add some of your own favorites.
- Whole Chicken – 1 whole chicken will serve two for all three meals
- Onion – 1 large onion cut into cubes
- Celery – several stalks, leaves included
- Garlic – 2 cloves, sliced
- Lemon – 1 whole lemon, juice and rind
- Salt – 2 tablespoons
- Peppercorns – 1 teaspoon
- *Herbs – Oregano, Rosemary, Sage, a handful of your favorite.
- A large pot of boiling water
Once the water has begun to boil, (only fill the pot half way) 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:
- Breast – 1 ½ breast meat shredded for Moroccan Roll
- Thighs – both thighs, cubed for Greek Salad Wrap
- Scraps – ½ breast, leg meat, and any other meat off the bone
Your chicken for three separate meals is now ready to assemble. Be sure to try each of our chicken recipes. Something for everyone!
*A note on using fresh herbs. 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.