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Shredded Poached Chicken / Pollo Deshebrado Recipe

by Global Cookbook

Ingredients

1/2 med Onion, roughly minced 7 c. Water 1 tsp Salt 3 1/2 lb Chicken, quartered 1 tsp Mixed dry herbs, such as marjoram and thyme 3 x Bay leaves

1/4 med Onion, roughly minced 3 c. Water 1/2 tsp Salt 1 lb Whole chicken breast, halved 1/2 tsp Mixed dry herbs-see above 2 x Bay leaves

Directions

1. Place the onion, water and salt in a saucepan (a 4 qt one for a whole chicken, a 2 qt for a breast) and bring to a boil. Cooking the whole chicken: Add in the dark meat quarters. Skim off any foam which rises during the first few min of simmering, add in the herbs and bay leaves, partially cover and simmer over medium heat for 10 min. Add in the breast quarters
2. (plus additional warm water to cover, if necessary), skim off any new foam which rises once the liquid returns to a simmer, partially cover and simmer for 13 min. If cooking only chicken breast: Add in the breast quarters
3. (plus additional warm water to cover, if necessary). Skim off any foam which rises during the first minute of simmering, add in the herbs and bay leaves, partially cover and simmer over medium heat for 13 mintues. Remove the pot from the fire and let the chicken (whether whole bird or possibly just breast) cold in the broth if there is time. Skin and bone the chicken, then shred the meat into small pcs. Sprinkle with salt before using, unless directed otherwise in your recipe.

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