So what can you do with freezer burnt chicken? Make Mexican of course.
****SEE ANOTHER OPTION CHICKEN TORTILLA SOUP ****
I found a bag of those wholesale club chicken breast in the back of the garage refrigerator freezer we replaced last week. So this poor meat is dehydrated, tough and tasteless. In other words, it is already hockey pucks. So I need to add moisture, texture, and taste. A job ideal for Mexican. I love to have shredded chicken for burritos and enchiladas so on with the rescue.
1) Simmer in chicken broth with some spices and onion for an hour. I brought it to a boil in a large dutch oven then move to a preheated 300-degree oven with a tight lid. I did not trim any fat since it may help moisturize things.
2) Shred by hand so I could feel the texture and get rid any tough areas… There were none.
3) After re-hydration and shredding, spice it up well to cover any taste issues. I don’t think there was any.
Results 8.8 Taste 9.2 texture 8.8 work 8.5
Notes: Amazingly good especially considering I would have tossed this. Tools: 6 qt. Dutch oven with a tight lid
Preheat oven to 300 convection. Chop onions.
Add onion, two cans chicken broth, 1 T crushed garlic, 1 t cumin, and 1 t salt to a Dutch oven over high heat. Mix well, add chicken and bring to boil. Cover with lid and move to oven for 1 hour.
Remove from oven and move breast to a plate to cool for 15 minutes then shred by hand. Move broth to a separate container.
Add chicken and all part two ingredients back into Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and use in burritos, enchiladas, etc.
July 28, 2016