Use this recipe for dishes that call for pieces of chicken.
- 1 whole chicken, raw
- 1 Tbsp salt
- 1 large onion, chopped
Thoroughly wash and clean a whole chicken. If frozen, let thaw completely in cool water.
Fill a stockpot with water to the halfway mark. Just enough to make sure the whole chicken is covered. Add whole chicken, onion and salt to the water. Bring to a boil.
Boil for 20-30 mins. You’ll know it is ready when you can use a fork to pull the meat from the bone easily. Remove chicken from the stockpot and place on a cutting board to cool. When the chicken is not too hot to handle, begin taking the meat from the bones. I use two forks to initally separate the breast and thigh and then use a knife to break down any larger pieces. Discard any skin or bone pieces.
You now have enough chicken to fill a tachene or serve in a stew of fesenjoon.
*Reserve the liquid remaining from the stockpot. It is a delicious chicken broth for soup and is used for many recepies including Tachene. Remove the onion and transfer liquid to airtight containers. Then keep cool in refrigerator for use within a few days or freeze up to two months.