Description
If you're making a recipe that calls for cooked chicken, like my High Protein Buffalo Chicken Dip, you can either shred up a store bought rotisserie chicken, or you can cook it yourself. I prefer the latter; rotisserie chickens are cheap and convenient, but filled with tons of additives that I'd prefer to avoid.
Time
Prep Time:
5 minutes
Cook Time:
1 hours
30 minutes
Total Time:
1 hours
35 minutes
Cost
Total Cost:
Cost per Serving:
$0.24
Ingredients
Serving(s)
- 6 large Chicken thighs (either boneless skinless or bone-in skin-on)
- 1 tsp Salt
- 1 tsp Black pepper, ground
Instructions
Cook Mode Off: Prevents screen dimming
- Either boneless skinless chicken thighs or bone-in skin-on thighs will work here. Just discard the skin and bones at the end if you're doing the latter
- Add your chicken to a parchment lined baking sheet, and season both sides liberally with salt and black pepper
- Let cool totally before shredding with your hands. Discard any skin and bones
Notes
- I've marked a serving size as about 1 oz (28 g) cooked meat for ease of comparison and measurement. 6 thighs (828 g) should yield about 621 g, as meat tends to lose about 25% of its raw weight when cooked
- With this chicken, you can use it as a topping for your salads for some protein, or toss with with a sauce. Try mixing it with Unsweetened BBQ Sauce for some BBQ Pulled Chicken, and serve alongside some coleslaw. Or mix with Five Minute Salsa for some Two Ingredient Salsa Chicken
- If you used bone-in, skin-on chicken thighs, you should have a lot of fat rendered out in the pan after baking. If you desire, transfer all the drippings to a mason jar, and refrigerate overnight. In the morning, scrape the chicken fat (known as "shmaltz") off the top. I got just over 1/2 cup (136 g) from a double batch of the chicken
- The top of the jar contains the gelatin and collagen from the bones. It's essentially concentrated broth with most of the water removed. Next time I make Easy Red Lentils, I'll be replacing part of the water with my leftover "broth" for extra flavor and nutrition. Again, refrigerate the broth for up to a week, or freeze indefinitely.
Nutrition Facts
------------------------------------------
Total Fat: 1.6g (2%
2 % of Daily Value (78 g)
)
Saturated Fat: 0.4g (2%
2 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.6g
Cholesterol: 35mg (12%
12 % of Daily Value (300 mg)
)
Sodium: 138mg (6%
6 % of Daily Value (2300 mg)
)
Total Carbohydrate: 0.1g (0%
0 % of Daily Value (275 g)
)
Fiber: 0.0g (0%
0 % of Daily Value (28 g)
)
Net Carbs: 0.1g
Total Sugar: 0.0g
Protein: 7.4g (15%
15 % of Daily Value (50 g)
)
------------------------------------------
------------------------------------------
Vitamin B12: 0.23mcg (10%
10 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 3mg (0%
0 % of Daily Value (1300 mg)
)
Iron: 0.31mg (2%
2 % of Daily Value (18 mg)
)
Magnesium: 9mg (2%
2 % of Daily Value (420 mg)
)
Potassium: 93mg (2%
2 % of Daily Value (4700 mg)
)
:
:
------------------------------------------
:
------------------------------------------
32.0
:
0.0
------------------------------------------
:
7.3
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