with Broth
Chicken is on sale this week so I bought several bags of legs and thighs to put in the freezer, I also cooked several bags, and put the meat with broth in the freezer for quick access, to speed up a meal for my family.
Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes
In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.
I take the meat off the bones making sure not to get any grizzle or small bones from the leg.
I try to get as much fat off the top of broth with a ladle.
I put a gallon bag into a quart container to help keep it up right.
I measure 2 cups chicken, 2 cups broth
try to get as much air from the bag as possible, then freeze.
If you have a favorite recipe that calls for so many cups of each, prepare it for that amount.
If I have extra broth I bag it, making sure there are not any small bones that went to the bottom of the pot.
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