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 25 minutes.
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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