Hands down one of my favorite meat recipes
This simple mix of herbs and spices works well combined with a Mexican style dish or with Mediterranean sides. It reheats well, and is easy to make as a large enough batch for several meals throughout the week. A perfect addition to salads, sandwiches or to serve along with some veggies and grains.
If you’d prefer to use a whole chicken instead of just breasts, I highly recommend it! Although a bit gamey, the leg meat is much more nutritious. One of my favorite aspects of this recipe is that when you prepare chicken in this way the herbs coat every bite, masking much of that stronger flavor. Buying a whole bird is much more economical too. A whole pasture-raised chicken weighs about 4 pounds and will usually run about $20. When you pull and shred all the meat off the bird you end up with a heap of super nutritious protein. One chicken will usually last me and my husband for 3-4 days worth of dinners and a couple small lunches for me.
If you’re boiling a whole bird, just make sure it’s immersed in water and boil for a total of 25-30 minutes. To “pull” the chicken, simply pull apart by hand going with the grain of the meat to achieve nice shreds. This is time consuming, but worth it. Do it with a friend!
Reserve the cooking broth in jars. You should end up with 2-3 quarts. Run jars under hot water first so they don’t crack before filling with hot liquid.
Use a few tables spoons of the brothy water when reheating the meat throughout the week. It’ll keep the meat juicy and flavorful. The remainder can be used to make homemade bone broth with the bones from the whole chicken, or use as is the for other dishes like soups, sauces, grains, sautéed greens, and the like.