Cooked Convenience Chicken and Broth

• 6 whole Boneless, Skinless Chicken Breasts
• 2 quarts Water
• 1 whole Onion, Quartered
• 2 stalks Celery, Chopped Into 2-inch Pieces
• 2 cloves Garlic, Smashed And Peeled
• 1 leaf Bay (optional)
• 2 teaspoons Salt
• 1 teaspoon Pepper

1. Bring ingredients to a boil in a Dutch oven or stock pot.
2. Cover, reduce heat and simmer 30 to 40 minutes or until juices run clear.
3. Remove chicken and place on large cutting board, cool slightly.
4. Chop, shred or dice chicken.
5. Pour a tablespoon or two of broth on top of the meat to keep it moist.
6. Store completely cooled chicken in labeled quart size bags.
7. Roll air out of bag and seal tightly.
8. Strain and/or ladle cooled broth to use fresh or frozen if desired.
9. Broth can be frozen in quart size bags or ice cube trays.
10. 2 cubes equals 1/4 cup or 8 cubes equals 1 cup broth.
11. Add both the chicken and the broth to your freezer inventory.
12. Chicken Uses: Diced-chicken salad sandwiches/crackers, chicken noodle soup, casseroles, Greek pita wraps.
13. Shredded-BBQ chicken sandwiches, enchiladas, quesadillas, casseroles.
14. Sliced on a salad bed, in wraps, panini sandwiches.
15. Broth Uses: Cook with brown rice, casseroles, enchilada sauce, alfredo sauce, cream soups.

chicken breasts, water, onion, stalks celery, garlic, leaf, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/cooked-convenience-chicken-and-broth/ (may not work)