Chopped Cooked Chicken

Southern Living, Oct 2004

Pick your favorite way to cook chicken. Use it in a recipe now, or chop and freeze for speedy, convenient meals.

It's easy to have chopped cooked chicken on hand for a casserole or salad. Cook fresh chicken; then chop and freeze in ready-to-use portions. On a hectic weeknight, these packets are worth their weight in gold. see page 160 for a delicious Chicken Tetrazzini recipe that uses chopped cooked chicken.

GRILLED CHICKEN BREASTS

MAKES ABOUT 6 CUPS CHICKEN

PREP: 10 MIN., GRILL: 20 MIN., COOL: 10 MIN.

6 skinned and boned chicken breasts (about 2 ½ pounds)

1 teaspoon salt

½ teaspoon pepper

SPRINKLE chicken evenly with salt and pepper or desired seasoning.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) about 8 to 10 minutes on each side or until done. Cool chicken slightly; chop meat, and store in airtight containers in freezer up to 3 months.

BASIC BAKED CHICKEN BREASTS

MAKES ABOUT 8 CUPS

PREP: 15 MIN.; BAKE: IHR., 30 MIN.; COOL: 10 MlN.

The chicken breasts we purchased for testing were on the large side-six breasts totaled 4.78 pounds. Lower cooking time and the pan size for smaller pieces.

4 celery ribs with tops, cut into 4-inch pieces

2 carrots, sliced

2 medium onions, sliced

6 bone-in chicken breasts (about 4 pounds)

½ teaspoon salt

¼ teaspoon pepper

ARRANGE celery, carrots, and onions in a lightly greased 15- × 12-inch roasting pan. Top with chicken; sprinkle with salt and pepper.

BAKE, covered, at 350° for 1 to 1 ½ hours or until chicken is done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months.

BOILED CHICKEN BREASTS

MAKES ABOUT 8 CUPS CHICKEN AND 8 CUPS BROTH

PREP: 20 MIN., COOK: 40 MIN., COOL: IO MIN.

6 bone-in chicken breasts (about 4 pounds)

2 quarts water

1 small onion, quartered

2 celery ribs with tops, quartered

2 carrots, quartered

1 garlic clove

1 bay leaf

2 teaspoons salt

1 teaspoon pepper

BRING all ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 to 40 minutes or until done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months. Strain and reserve broth to use fresh or freeze, if desired. Broth may be frozen in airtight containers. 4

OTHER OPTIONS

* Remove meat from a deliroasted chicken, and chop. They cost around $4.99 each and yield about 3 cups meat.

* Packaged, oven-roasted chicken breast cuts from the meat case yield 2 cups of chopped chicken for about $9.87.

* Grill frozen skinned and boned chicken breasts, covered with grill lid, over medium-high heat (350° to 400°) about 12 minutes on each side or until done. (Do not refreeze chicken.)