Eleven cups of chicken, which will cool overnight in the refrigerator and then be frozen tomorrow, except for the red container, which will go into homemade chicken and dumplings. I am also cooling some very nice-looking chicken stock in order to skim off the fat before using it for the dumplings. I package the chicken in 1-cup containers because that makes it easier to use for recipe purposes. As a matter of fact, that’s enough to make chicken salad lunch for us or to use in other recipes for the two of us. (I also try to insist on buying my ground beef and stew meat in exact 1 lb. packages for the same reason. It bugs my husband, since I am not usually the picky type.)
Now for my evaluation of the cooking instructions--
- The flavor is really good—not so strong as to be unusable in anything I might want to make from it, but not totally bland and tasteless.
- The cooking time was vague—6-9 hours. Because I had such a full cooker, I decided to split the difference at 7.5. Then I turned off the cooker and let it cool down for awhile before spooning the chicken into a flat pyrex pan to debone it. It was still plenty hot to be safe. That was too long to cook it. This chicken is extremely fall-apart tender. If I use it in a casserole that bakes in the oven, I am afraid it will shred up completely. Next time, I’ll stop at 6 hours. I’m sure the time varies from cooker to cooker. This chicken was very cold when I put it in, but it was not frozen.