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This is one of my favorite meal prep tips of all time. It’s a two for one special y’all and I love it! Throw a ton of ingredients in a pot and let it simmer for 3 hours and you’ll have absolutely delicious homemade broth and lots of shredded chicken!
The shredded chicken is fantastic for chicken salads, in soups, in breakfast hashes, in casseroles, in pasta, in ANYTHING (except for dessert, obviously). Try making this super easy Buffalo Chicken Salad for starters–yummo.
The broth is great for homemade soups and I even love it in a coffee mug to just sip on because its delicious, comforting and nourishing!
- 6 Drumsticks
- 4 Bone-in, Skin-on Chicken Breasts
- 8 cups Water
- 2 carrots
- 2 stalks of celery
- 1 yellow onion halved
- 5 stems parsley
- 1 tbsp. black peppercorns
- 2-4 cloves garlic
- 1 bayleaf
- Kosher salt to taste
- Place all ingredients in a large pot (no need to peel the carrots or onion, just toss them in there whole, they are just for added flavor).
- Bring water to a boil, then reduce heat so that it is lightly simmering and cover. Let cook, stirring occasionally, for 3 hours.
- Using tongs, remove the chicken breasts and drumsticks onto a rimmed baking sheet (I find this less messy since the juice will run everywhere using a cutting board) and let sit until cooled enough to handle.
- Meanwhile, Use a colander to strain out the broth. Discard all of the veggies used to make the broth and set broth aside to let cool.
- When the chicken has cooled, Remove and discard skin. Carefully, using your (clean) hands, shred the chicken into pieces discarding any bones. Be very diligent about making sure there are no bones in the shredded chicken (there are lots of tiny bones in there).
- Place the shredded chicken in a container and store for up to a week. Place the broth in a separate container and store in the fridge for up to a week, or freeze for up to 3 months!