1 whole chicken or large package of chicken thighs
1 onion, thick slices
4 garlic clove or 1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp ground black pepper
1/2 tsp. thyme (optional) 1/2 tsp, oregano (optional
1/2 tsp. basil ( optional) 1/2 tsp. parsley (optional)
1 bottle of Frank’s Meat sauce: your choice, original, garlic or jalapeno
In a large pot with a lid, place thawed chicken. Add water to cover chicken. Add onion slices, garlic, salt, pepper and spices of your choice.
Cook with lid on, on medium heat on the stove. Check at 30 minutes, to make sure water is boiling, Boil until chicken is tender and falling off the bone. Turn off heat and let set until chicken can be removed from water safely. (Save the water for later to make soup.) After chicken has cooled enough to handle, remove bones and dice chicken into bite size pieces.
At this point you can place chicken:
- in a sealable bag or bowl in the refrigerator for next day use.
- in a sealable bag or bowl in the freezer for next week use.
- a large sauce pan. Add 1/2 bottle of Frank’s Meat Sauce. Cook on stove,m on medium to low, stirring in sauce to coat all chicken pieces. Add more sauce and simmer on low, stirring frequently, until chicken is hot and sauce is absorbing into chicken. Cook to your desired sauciness. (If serving over potatoes, I like it more fluid. If serving on bread less liquid is better.)