On Sat, 18 Oct 2003 17:05:32 GMT, "Wayne Lundberg"
> wrote:

>
>"Matt B." > wrote

>> Does anybody have a good recipe/technique for .
>---snip---
>
>Get a whole chicken and cut into pieces. Cover with water, add a quartered
>onion and salt. Cook for 40 minutes at low boil. Let it sit. When the oil
>flows to the top scoop out the oil and trash it. When the chicken cools
>enough, remove skin, pinch pieces of chicken and put into platter. This will
>be your enchilada stuffing.
>
>Use the broth to make the tomato (red or green) sauce and also your white
>rice which should go with any good enchilada dinner.

Simmer, not low boil. Bring to a boil and cut the heat so that it just
sort of burbles. Skim the foam that rises to the top early in the
cooking process. Let cool until you can handle the chicken; then
remove skin, bones, and icky bits from the meat. Strain the broth
(which could have a cut-up carrot and some celery, pepper, and maybe a
little thyme or oregano), discarding solids. Refrigerate, and skim off
the fat that will form a solid layer on top. The broth can now be used
for any 'chicken broth' purpose, or frozen for future use. If you
prefer white-meat chicken breasts, do the same with them (bone-in).

Slow-cooking in water/broth makes fowl more 'shredable'. If you don't
insist on 'shreds', a brief poaching of boneless, skinless parts will
give you cooked chicken that is still relatively moist and can be
diced/chopped for many salad/filling uses. My method is to bring about
1/2-3/4 inch of water and seasonings (absent the chunked veg) to a
boil in a heavy, shallow pan; dump in chicken; turn heat way down and
cover. Simmer for 15-20 minutes. Let cool in broth. Remove and dice,
chop, slice, whatever.