1 Make Broth & Cook Chicken

Martha Stewart Living - - Everyday Food -

Com­bine 2 pounds chicken thighs (4 to 5), 2 teasp oons kosher salt, and 4 cups wa­ter in a medium saucepan. Bring to a boil, then re­duce heat to medium-low and sim­mer, par­tially cov­ered, un­til chicken is cooked, about 20 min­utes. Trans­fer chicken to a plate; let cool 10 min­utes. Dis­card skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more wa­ter).

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