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How to Prepare Stock for Poaching Chicken for Pulled Chicken Enchiladas

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Part of the video series: How to Cook a Pulled Chicken Dinner

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Summary: Learn how to poach chicken for pulled chicken enchiladas with expert cooking tips in this free easy Tex-Mex recipe video clip.

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By Lori Schneider
eHow Presenter

Contact: www.figscatering.com

Lori Schneider is a chef and owner of Figs Catering in Austin, Texas. She began her career in restaurants and food while at studying at Texas A&M University. From there she completed...read more

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"Now that we've got our tortillas done, our next step is to go ahead and get the chicken started in poaching. To do that, I've got a little sauce pot here that I'm going to pour some chicken broth into my pan. I'm using a low sodium chicken broth and an organic just because I prefer the flavor it. Low sodium I like to use or sodium free because I want to be able to control the amount of salt. I don't want to get salt out of my product. I'm going to place that into my pan. I'm going to fill it about half way. I like to poach using chicken stock because it actually gives your chicken for flavor instead of just plain water. Perfect. That's about half way full. My next thing I'm going to add is oregano. Again, this is going to help infuse the chicken with the flavor of oregano. In enchiladas and Mexican food they actually use a lot of Mexican oregano so it would be perfect to go with our meal here. I've got about a teaspoon or so in the pan here. If there's other flavorings you'd like to add like thyme or cumin, you can definitely add it here at this point."

eHow Article: How to Prepare Stock for Poaching Chicken for Pulled Chicken Enchiladas