I like roasting turkey breasts that still have the wing attached. The breasts seem to be bigger, and have more flavor and juiciness due to the bone. I then cut the wing from the breast and have the wing left over.
I also like buying rotisserie chickens from my neighborhood natural foods store, to add to a dinner salad or a different meal. I often have leftover wings or legs that I wrap and freeze. Once I have a plethora of frozen leg and wing pieces, I braise them and use the meat for tacos, soups, or burritos. It’s quite simple, it just takes time. Here I’ve used Southwestern flavors, but you could make any flavor combination you like.
First, take your wings or legs.
Place them in a large roasting pan.
I like to add green salsa. You could also add red sauce, herbs, or other seasonings of your choice.
I also add about a quart of chicken stock and a quart of water.
You want the meat to be covered about half way with liquid.
I usually don’t add salt until after they are cooked. Most likely, the meat has already been seasoned, and you don’t want to make it too salty. Cover with foil and place in a 325 degree oven for at least three hours.
Once the meat is cooked, I allow it to cool on my counter for a bit. I then let it cool overnight in the refrigerator. This will allow any fat to rise to the top of the liquid, which makes it very easy to remove. The liquid will probably be solid due to the high amount of collagen. This is really good for flavor and nutrition.
The meat should fall right off of the bone. Take the time to pick through the meat while shredding it, removing any skin or tendons.
Once the meat is picked through and shredded, you can add in the liquid to add more flavor and moisture. Feel free to re-season the meat with salt and spices as I have done with chili powder, cumin, and salt. Use the taco meat in my previous post, Kale Tacos. You can also use the meat for other meals. Below is a Sweet Potato and Brown Rice Bowl with Braised Turkey and Chilis that I threw together. Enjoy!
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