| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Ethnic, Library bk, Meats, Poultry | 3 | Cups |
INGREDIENTS
| 1/2 | md | Onion, roughly chopped |
| 7 | c | Water |
| 1 | ts | Salt |
| 3 1/2 | lb | Chicken, quartered |
| 1 | ts | Mixed dried herbs, such as marjoram and thyme |
| 3 | Bay leaves –For a Chicken Breast—- | |
| 1/4 | md | Onion, roughly chopped |
| 3 | c | Water |
| 1/2 | ts | Salt |
| 1 | lb | Whole chicken breast, halved |
| 1/2 | ts | Mixed dried herbs-see above |
| 2 | Bay leaves |
INSTRUCTIONS
Place the onion, water and salt in a saucepan (a 4 quart one for a whole chicken, a 2 quart for a breast) and bring to a boil. Cooking the whole chicken: Add the dark meat quarters. Skim off any foam that rises during the first few minutes of simmering, add the herbs and bay leaves, partially cover and simmer over medium heat for 10 minutes. Add the breast quarters (plus additional hot water to cover, if necessary), skim off any new foam that rises once the liquid returns to a simmer, partially cover and simmer for 13 minutes. If cooking only chicken breast: Add the breast quarters (plus additional hot water to cover, if necessary). Skim off any foam that rises during the first minute of simmering, add 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 just breast) cool in the broth if there is time. Skin and bone the chicken, then shred the meat into small pieces. Sprinkle with salt before using, unless directed otherwise in your recipe. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.
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