CHICKEN BASE RECIPES

Steps:

• 1. Combine all ingredients in a large pot. Bring to a boil. Reduce heat and simmer, partially covered, about 20 minutes or until chicken reaches 170 degrees F. 2. Remove chicken; let cool. When cool enough to handle, remove and discard skin and bones. Shred chicken. Strain broth through a fine mesh sieve and discard solids. Store broth and chicken separately.

Steps:

• Sprinkle chicken with paprika, salt, and pepper. If desired, in a 4- to 6-qt. Dutch oven cook chicken, half at a time, in hot oil over medium-high heat until browned, turning once. Place all of the chicken in Dutch oven; sprinkle with Italian seasoning. Add broth.
• Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until chicken is done (at least 175°F).
• Using a slotted spoon, transfer chicken to a large bowl, reserving cooking liquid. When chicken is cool enough to handle, remove meat from bones. Shred chicken using two forks. Add enough of the cooking liquid to moisten.*
• Divide shredded chicken among three airtight containers or resealable plastic freezer bags, using 2 cups for each container. Store in refrigerator up to 3 days or freeze up to 3 months.
• If frozen, thaw in refrigerator overnight. Use to prepare Chicken Masala and Chicken Melts with Olives and Lemon.