We are a pretty hungry family, and making food in bulk is a great idea for us. Usually every Saturday we cook 2 of our Red Ranger Chickens, and this week was no different. This time we decided to make pulled chicken for eating tacos with the large pile of ripe and yummy avocados that we always seem to have in the house these days!
Here’s the details… Enjoy!
- 2 whole Red Ranger chickens
- 3 pints of pureed tomatillos
- 1 or 2 bunches of cilantro (this depends on how much you love cilantro)
- 2 onions
- salt, pepper, & garlic
- cayenne pepper, paprika, & oregano
- 1 large pot
- 1 large bowl
- knife for slicing onions and cilantro
- stirring spoon
- First part up your chickens, but leave the skin on, folks! So many of the great nutrients are in the skin, and you can always shred the skin into small pieces that will be undetectable once you start eating your tacos.
- Place all the parts in your large pot with a little bit of water. We use a large cast iron pot and place the whole thing in the oven on 400, but you could always use your pot on the stove top and simmer the meat until it’s cooked and ready to fall off the bone.
- Let your meat cool and then shred it off of the bone (into the large bowl), making sure to remove any cartilage if you don’t want that kind of thing in your tacos!
- Add the shredded chicken back to your pot. If there’s a small amount of broth in the bottom of your pot from cooking the chicken, feel free to leave it in there to mix in with the shredded chicken. If there’s a lot of broth, remove some first (but save it and drink it… Yum!).
- Slice the onions and cilantro.
- Add the onions, cilantro, and tomatillos to the chicken.
- Add a small amount of salt, garlic, pepper, cayenne pepper, paprika, and oregano, to taste. Keep in mind that the cilantro and tomatillos really carry the dish, and so the spices are just for a little bit of added flavor… You don’t need to get heavy-handed with the spice. Mix everything together well with your spoon!
- Place this back in the oven or on the stove top, checking periodically until the onions are soft. Then it’s ready!