Pulled Chicken
Feel free to make a big batch, it freezes well.
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Servings |
2lbs chicken thighs |
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Any time you are about to discard raw chicken skin, stop. Consider packaging and freezing it for the next time you make poultry stock. You can either toss it in the stock pot frozen, or even better thaw and brown it then toss it in the stock pot. This adds great flavor to the stock and lets you rescue the rendered fat (schmaltz) from the pan for a variety of other uses. Om nom nom nom!