Shredded chicken--how would you do a large amount?
- Thanks4Food Aug 25, 2013 08:09 PM
My next "Monastery Impossible" challenge (filling in for a monastery cook on vacation--3 meals down, 4-5 more to go) is Chicken Tortilla Soup. Want to make a large batch because I think they don't have anything planned to eat the next day but don't want to ask me for yet another meal. I also want to make chicken enchiladas for us at home.
Most of my recipe books just poach a few chicken breasts, but if I want a lot of chicken, should I do a couple chickens? 1 chicken? I'm not a very good judge at amounts since I've only cooked for 2 for the past 20 years. There will be 7 monks this time around, but again, want to give them 2 days' worth. And this will be their main course.
Another question: I may give them the soup early on in the day to reheat for themselves later. Wondering how to handle the chopped avocado garnish: any way to keep it fresh and green if I do it myself, or do I have to ask them to do it?
Would you cheat and serve tortilla chips with it or make your own strips? Will they stay crisp if I make them the day before and keep in a ziploc bag?
Oven Roast 3 whole chickens - 1 for your chicken enchiladas, 1 for two-days worth of soup, 1 to have spare meat in your (or their) freezer. I recently made a simple chicken salad (diced chicken, a little diced celery) for a 15-person party from 2 chickens and had half of the round casserole-dish left over.
Oven roasting gives moist, flavorful chicken with minimal attention from you. You'll need to let it rest at least 30 minutes to get cool enough to remove meat from bones.
Toss the chopped avocado garnish in lime juice and cover tightly/ wrap in plastic wrap.
I'd serve with commercial tortilla chips.
A whole chicken is about 40% skin and bones, so if you cooked 2 3# chickens you'd end up with about 3 1/2# of actual chicken meat. How much chicken do you need to end up with.
Yes, if you make your tortilla strips and put them in a ziplock once they've cooled, they should be good the next day.
I agree with c oliver, let them do the avo
What I would do with the avocados is cut them in half and score each half with a knife down to the skin making slices or cubes, however you want. (This is normal operating procedure for me up to this point.) Then replace the pit and press the two halves back together again, as if it were a whole avocado. At serving time all they'd need is a spoon to scoop the avocado out of the shells.
With the avocado reassembled like this the flesh would have little exposure to air and thus shouldn't brown much if at all, but I'd put the reassembled avocados in zip-top bags for good measure. Or maybe put each one in a plain sandwich bag and twist the opening so that there's a minimum of air inside.
Though if you just cubed the avocado and put it in zip-top bags and squeezed all the air out, you'd probably get about the same results.
Call the first idea the "audience participation" option. It sounds more fun to me. And I think the avocado pieces will maintain their structure better that way.
After you Roast and separate the chicken, you can shred it in your Kitchenaid or other mixer with the paddle attachment. Just shred a few cups at a time, so it doesn't tear it up too small. It literally takes seconds.