Shredded Chicken and Stock
by kmp9494
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INGREDIENTS
- 4 large chicken breasts with rib meat
- 2 large Onion ; sliced
- 4 large Carrots
- 5 stalks celery
- Salt and pepper to taste
INSTRUCTIONS
Throw all of above into a large stock pot full of boiling water. Boil ‘til chicken is completely done (about 20 minutes). Once it’s done, remove and toss veggies, remove chicken and cool completely. once cooled, shred with a fork (or in stand mixer with paddle attachment). Place into two gallon freezer bags, seal, label and put in the freezer. Instructions for Bag: Add to tacos, salads, casseroles, chicken salad, sandwiches, etc.
Pour broth into ice cube trays and freeze. Once frozen, remove from tray and place in freezer bags. Use 2-4 as needed at a time in soups, casseroles, stews, and other recipes!
NOTES
kmp9494
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (154g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 50 | ||
| Calories from Fat: 2 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 135.2mg | 5 % | |
| Potassium 330.2mg | 9 % | |
| Total Carbohydrate 11.2g | 3 % | |
| Dietary Fiber 2.9g | 11 % | |
| Sugars, other 8.3g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 50
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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