It's easy to have cooked chicken on hand for fast meals. Place chicken pieces or breasts in a large saucepan. Add water halfway up chicken, with 1/2 teaspoon salt for every quart of water. Cover and simmer for 30 to 45 minutes or until tender. Cool, remove bones andchop meat or cut into cubes or strips for casseroles, sandwich fillings or salads. Place in freezer containers and freeze up to 2 months. Thaw in the refrigerator. Broth can be frozen up to 6 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator. One roasting chicken (5 to 5 1/2 lb.) or 2 broiler-fryer chickens (5 to 5 1/2 lb. total) will yield 5 to 5 1/2 cups cubed cooked chicken.
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