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.

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