Chicken for tinga
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | Whole chicken, about 3 pounds | |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Salt |
| 2 | Bay leaves, crushed | |
| 1 | teaspoon | Oregano |
| 1 | tablespoon | Olive oil |
| Juice of 1 lemon | ||
| 14½ | ounce | Reduced sodium chicken broth |
Directions
Pull off fat around the cavity of the chicken.
Blend together the garlic, salt, bay leaves, oregano, olive oil and lemon juice. Rub under the breast skin and over all surfaces of chicken. Place chicken in a Dutch oven and pour in the broth. Cover and roast in a preheated 375 degree F. oven for 20 minutes. Reduce oven temperature to 350 degrees F. and roast 50 minutes longer. Check halfway through cooking to make sure there is still some broth in the pot. Add ½ cup water or broth if necessary.
Take chicken from pot and let cool. Remove and discard skin. Pull chicken into shreds or chunks.
Jacquiline Higuera McMahan writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg