Chicken Master Mix

 In the time it takes you to cook a few chicken breasts for dinner tonight, you can make yourself Chicken Master Mix. Tonight I ended up with 3 bags of chicken and 2 cups of chicken broth for the freezer!

Having pre-cooked, precubed/shredded chicken in your freezer really helps you pull a quick dinner together on those busy nights. I will try to add some recipes you can use them in, but I mostly use them for easy pull togethers, like chicken tacos, chicken enchilada casserole, chicken alfredo, chicken, broccoli, and rice, etc.

 Since tonight I'm serving burrito bowls, I needed to cook up a few chicken breasts today. It is just as easy to cook the entire 3 lb bag of chicken breasts and use some tonight and have extra to put in the freezer.
Here's how I like to make mine:

I prefer keeping the seasoning for chicken master mix, pretty simple and a taste that will cross over to any recipe I may use.
Today I used a 3 1b. bag of frozen boneless, skinless chicken breast, but I also watch for sales and use whole chicken, chicken thighs, etc. , use this how to as a general guide to help you make your perfect Chicken Master Mix:


Ingredients:

3 1b. frozen chicken breasts
1 jar of mcCormicks savory herb rub, or turkey rub (can also substitute your own spices like garlic, rosemary, thyme, sage, etc)

Directions:

Place frozen chicken breasts into crockpot. Sprinkle herbs/dry rub generously over chicken breasts.
Cook chicken on high for 3 hours or low for 6-8 hours. 
Remove chicken one at a time from crockpot and shred or cube on a cutting board or use this trick with your stand mixer and paddle for a finer shred.
My 3 lb. bag had a yield of approx. 7 cups of shredded chicken:







I chose to bag mine in about 2 cup increments, so got 3 bags of chicken:











But, I am not done yet!  There is some valuable broth left in the bottom of the crockpot! Unfortunately it also has some left over yucky fat in it from the chicken.








I place a strainer inside another bowl and strain the broth from the yucky stuff:








And by straining the fat out of the broth, I was able to yield about 2 cups of chicken broth:
Once it has completely cooled, I pour it into labeled freezer bags to use for soups, gravies, etc.

1 comment:

  1. What a smart time-saver! Thank you for sharing with the Clever Chicks Blog Hop this week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete

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