Categories: dinner, freezer meals, not tried

Ingredients

• 2 whole chickens
• 3 tablespoons cornstarch
• 3 minced cloves fresh garlic
• 1 medium onion, finely chopped (grated if you have picky eaters)
• 1 small can green diced chiles
• 1 to 2 tablespoons chicken bouillon (Save broth)
• 2 to 3 gallon freezer bags

Directions

1. Boil whole chicken until they are almost done with enough water to cover them and season with bouillon.

2. In a separate pan saute minced garlic and chopped onion.

3. When fragrant and translucent add green chiles (hot, medium, or mild).

4. When chicken is almost fully cooked, debone both chickens and place in skillet.

5. Shred chicken into edible pieces.

6. Stir chicken gently so as to not make them stringy once served.

7. Once chicken is cooked (about 4 minutes), add 1/2 cup broth from boiling pot.

8. Thicken juice using cornstarch (heavy gravy consistency). Cool and freeze.

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