[CH] mex -21- Pollo Deshebrado
Jim Weller (arcticchef@theedge.ca)
Wed, 05 May 2004 23:29:08 -0600
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Title: Shredded Poached Chicken / Pollo Deshebrado
Categories: Mexican, Chicken
Yield: 3 Cups
1/2 md Onion, roughly chopped
7 c Water
1 ts Salt
3 1/2 lb Chicken, quartered
1 ts Mixed dried herbs, such as
-marjoram and thyme
3 Bay leaves
For Chicken Breast:
1/4 md Onion, roughly chopped
3 c Water
1/2 ts Salt
1 lb Whole chicken breast,
-halved
1/2 ts Mixed dried herbs-see above
2 Bay leaves
Place the onion, water and salt in a saucepan (a 4 quart one for a
whole chicken, a 2 quart for a breast) and bring to a boil. Cooking
the whole chicken: Add the dark meat quarters. Skim off any foam
that rises during the first few minutes of simmering, add the herbs
and bay leaves, partially cover and simmer over medium heat for 10
minutes. Add the breast quarters (plus additional hot water to cover,
if necessary), skim off any new foam that rises once the liquid
returns to a simmer, partially cover and simmer for 13 minutes. If
cooking only chicken breast: Add the breast quarters (plus additional
hot water to cover, if necessary). Skim off any foam that rises during
the first minute of simmering, add the herbs and bay leaves, partially
cover and simmer over medium heat for 13 minutes. Remove the pot from
the fire and let the chicken (whether whole bird or just breast) cool
in the broth if there is time. Skin and bone the chicken, then shred
the meat into small pieces. Sprinkle with salt before using, unless
directed otherwise in your recipe.
Source: Authentic Mexican; Rick & Deann Groen Bayless.
From: Lyn Ortiz
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