Pollo Deshebrada (shredded Chicken)

INGREDIENTS

INSTRUCTIONS

In a wide 5 quart pan, arrange the chicken quarters in a single  layer.
Add cold water to cover by one inch (about 2 1/2 quarts) and  set over
medium heat. Stir in the giblets, garlic, oregano, salt,  freshly
ground black pepper, and bay leaves and bring to a simmer.  Partially
cover the pan and lower the heat. Simmer the chicken,  turning it once
at the halfway point, until the meat is tender and  falling from the
bone, about  Remove the pan from the heat, set on a rack, and let the
chicken cool  to room temperature, uncovered, in the poaching liquid.
Drain the  chicken and strain and degrease the broth, reserving it for
another  use. Skin the chicken, remove and shred the meat. Cover and
refrigerate. The chicken can be cooked up to 1 day ahead.  NOTES : Here
is a method for cooking and shredding chicken to be used  in taco's,
quesadillas, flautas, burritos, and so on. Be certain to  save the
broth (there will be about 2 quarts) for use in soups.  Though the meat
will not be as moist (and there won't be a bonus of  broth), if time is
tight you might want to substitute an already  roasted chicken from the
supermarket. Just discard the skin, pull the  meat from the bones, and
shred it.  Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr &
Norma Kerr  Posted to MC-Recipe Digest V1 #566 by Lynn Cage
<redcage@inlink.com>  on Apr 13, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 37
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 35.7mg
Sodium: 429.3mg
Potassium: 52.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.8g