Global
Pulled Chicken Batch, Two Ways
One big batch of tender pulled chicken split into two flavours (BBQ and lemon-herb), ready to build wraps, bowls and salads all week.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 6.
Ingredients
- 1.2kg chicken breast
- 2 cups chicken stock
- 2 bay leaves
- BBQ: 4 tbsp BBQ sauce + 1 tsp smoked paprika
- Lemon-herb: zest & juice of 1 lemon + 2 tbsp parsley + 1 tbsp olive oil
- Salt & pepper
Cooking Steps
Poach the chicken in stock with bay leaves 15–18 minutes until cooked through.
Shred with two forks while warm.
Split in half: toss one with BBQ + paprika, the other with lemon, parsley and oil.
Portion into containers, cool fast, refrigerate within 2 hours.
Optional Enhancements
- Slow cooker: 3–4 hours on low
- Turkey breast works
- Use in wraps, grain bowls, omelettes
Plant & Growing Tips
Bay Leaves
- Grow Bay Laurel in full sun to partial shade in well-drained soil; it can be grown in pots and moved indoors in cold climates.
- Water deeply when the topsoil feels dry, allowing the plant to dry out slightly between waterings.
Lemon
- Plant lemon trees in full sun and well-drained soil, protecting them from frost by growing in pots in cooler regions.
- Water regularly, especially during dry spells and when the tree is flowering or fruiting.
Parsley
- Sow parsley seeds directly in spring or autumn in a location with partial shade and rich, consistently moist soil.
- Germination can be slow; soak seeds overnight before planting and keep the soil damp.
Natural Pest Control
- Spray aphids off parsley and young bay leaves with a strong stream of water or use insecticidal soap.
- Hand-remove scale insects from bay and lemon trees, or apply horticultural oil.
- Use floating row covers over young parsley plants to deter leaf miners, or remove affected leaves.
Harvest
Bay Leaves
- Harvest mature bay leaves as needed by snipping them from the plant.
- Leaves can be used fresh or dried for later use, retaining their flavor best when dried slowly.
Lemon
- Pick lemons when they are fully yellow, firm, and feel heavy for their size.
- Taste a small piece to ensure ripeness; fruit left too long on the tree can become dry.
Parsley
- Harvest parsley using a 'cut-and-come-again' method, cutting outer stems near the base.
- Regular harvesting encourages new growth; avoid cutting more than one-third of the plant at once.
Storing & Freezing
Fridge 3 to 4 days; freezes 2 months in portions. The definitive component prep: one protein, endless meals.
