I did this quickly and didn’t try to get real close to the bone. Each breast was over a pound. I got four reasonable single serving breasts and it left a lot of meat on the rib bones. This morning I placed the bones in the insta pot on the slow cooker mode. I will have chicken stock and a lot of chicken pieces to make numerous dinners. This netted 2.75 quarts of stock, 4 chicken breasts, amd a full pound of chicken pieces.
It doesn’t take a lot of hands in time to de bone chicken and saves a lot of money. I put corn n the cob in the microwave, made a green salad, and cooked chicken breast in the insta pot. The recipe I used called for an herb and olive oil paste on a boneless , skinless chicken breast. You browned it on the sauté mode , then removed it, de glazed the pan adding a cup of chicken broth. Replaced the breasts on the rack and processed it for 6 minutes. I felt the breasts were bigger than normal, so I added a minute to the time. While the chicken was cooking, I disinfected the cutting board and made salad .
Today, we are having chicken Enchiladas with some of the meat from the insta pot slow cooker
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Cooking meat ahead of dinner time goes a long ways to making dinner time efficient.
1 cup of shredded , cooked, chicken
2 cups green enchilada sauce
1/2 cup shredded Mexican blend cheese
1 can - 4 ounces , diced green chilies (small can is .69 at winco )
6 small flour tortillas
- Mix together in a bowl, the chicken, half of the green chilies, 1/4 cup cheese, and enough sauce to bind together,
- Place small amount of mixture in the lower third of a tortilla, roll and place seam side down in a baking pan that has a small amount of sauce in the bottom.
- Pour remaining sauce over enchiladas and top with remaining cheese,
- Bake uncovered at 350 degrees for 25 minutes or until cheese is melted and sauce is bubbling around the edge of pan,
- Serves 2 adults and two children.
- Enchalada sauce is magic mix made with chicken stock instead of water. Add green chilies.
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