Well, it is the Tuesday before Thanksgiving and though I usually like to start my prep the day before Thanksgiving. My youngest Jade will be celebrating her 14th birthday on the day before Thanksgiving, well thank God this is not the year that […]
wanted to make something simple, and fun for dinner on Friday. Since Fridays are usually the day my children or at least one of them would join me in the kitchen as well as the day I would let them pick what is for dinner. A few days prior I needed some chicken broth for something I was cooking, I realized that I had everything to make some homemade chicken broth, and that was when this great money saving tip hit me. And that was to make the chicken broth and save the chicken for a recipe, I had a few recipes in mind that I hope to share throughout, but this one, is barbeque chicken tacos, with coleslaw. I bought the prepackaged coleslaw in the grocery store. And whipped up some mayonnaise, black pepper, whole milk, sugar and vinegar and voila I had cole slaw.
- 1 whole chicken
- A large stock pot filled with water
- 6 regular size carrots ( peeled and chopped in chunks)
- 8 stalks of celery (washed and chopped in chunks)
- 6 sprigs of fresh thyme
- 3 bay leaves
- 2 sprigs of fresh rosemary
- 6 whole pimento seeds
- 1 cube chicken bullion
- 1 tbsp black pepper
Remove the insides from the chicken, soak chicken in water with vinegar.
I prefer to dunk the chicken in the pot of water before putting on so I do not risk burning myself while dunking it into boiling water. Put on medium-high heat, cover the pot and bring to a boil, once it begins to boil, add the remaining ingredients, cover and cook for 1 hour.
Using a tongue remove the chicken from the pot, set aside to cool, (about 10 minutes) once it is cool shred the chicken.
To make barbeque chicken for tacos. If like me you do not need to use all of the chicken, you can put in a freezer bag and keep for another recipe.