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Hi friends! If you follow me on Instagram, you may have seen my post about cooking a whole chicken to shred for future meals.
(If you don’t follow me yet, you can do so by clicking here.)
To sum up, I cook a whole chicken in a dutch oven for several hours on the stove top. I let it go until it’s literally falling off the bone. Because I’m using it in a variety of meals, I don’t worry too much about seasoning. Just a little bouillon in the water, and some salt and pepper to season all over.
Once it’s cooked and falling apart, I drain it into a colander, discarding the skin and bones and shredding the meat.
Last night I used this for a new to us recipe, Chicken Chimichangas. My husband found this recipe on allrecipes.com, and I was very intrigued by the sour cream sauce that gets served on top.
It turned out quite good. The sauce on top was really a nice complement. I did accidentally make it a little spicy for my taste, but that’s only because I currently have zero tolerance for spice. I did stray from the recipe instructions in that I didn’t cook the chicken as called for, but just added everything required and let it cook until the onions and garlic were soft.
Overall, I’d rate this one a solid 7.5 out of 10. I’ll be making it again tonight, as I always include for leftovers when meal planning.
What are you having for dinner? Leave a comment and let me know!