There's nothing easier than popping frozen meat in the oven! It's literally 10 minutes of your time to get dinner in the oven and then go about your afternoon.
I think you all know I'm the queen of forgetting to thaw meat. I'm telling you all the time to get tomorrow's meat out and not follow my example!! But this here is a bit of a rebel recipe in that it starts with a frozen chicken! But friends, if I have to remember to thaw a whole chicken before baking it, I’m probably not going to do it.
If you’ve got some time on your hands to throw this in earlier in the day, it’s one of the simplest ways that you can have fast food on your table for your family. Well, it’s not fast in the fact that it will take hours to cook, but it’s fast in that it takes just a few minutes to get it in the oven.
I can go about my afternoon and later on maybe I’ll cook some mashed potatoes or throw rice in the Instant Pot. Add some frozen veggies and it's a full meal.
Key Ingredients
Chicken - I aim for a 4-5 pound chicken. Especially once you add sides and veggies and bread, it's a great amount to be economical but still feed the people.
Seasonings - I use the basics here, just garlic, onion, paprika. It gives you a great base to add the chicken to any meal! If you have plans for it, you can also use ranch seasoning instead.
How to Make Dutch Oven Shredded Chicken
***See recipe card below for precise measurements and instructions.***
Step 1: Add your chicken to the pot! Yes, straight from frozen!
Step 2: Cook, covered, for 4-5 hours.
Step 3: The chicken will be falling apart at this point, but spread it open a bit so it starts cooling for you to handle.
Step 4: Add seasoning to a bowl, and toss the shredded chicken in to combine!
Tips and Tricks
- I love using a whole chicken because it stretches the meat - people aren't looking for a whole "piece" of chicken as their main and you can kinda trick them on how much they get.
- If you haven't processed your own chicken, make sure there are no bits and bobs stuffed in any cavities before cooking! That's mostly with turkey, but I'd make sure you don't have any plastic bags inside your chicken.
- Start your broth right in this dutch oven after picking the meat off the bones!
FAQs
I put together a quick and basic set of seasonings in this recipe. It gives it just enough so it's not bland, but the flavours will still blend in any recipe you add the chicken to. Think of it the same as shredding up a store rotisserie chicken to use in any of your recipes!
It makes liquid gold, my friends! I promise broth is one of the easiest homestead-type things you can do. Whether you are an old pro at broth or it's on your kitchen bucket list, this recipe gives you the perfect base to do so.
Grab your handy instant read thermometer and check in near the thigh as well as the thickest part of the breast and aim for 165°F. Make sure you don't hit a bone with the probe. But honestly if it's falling apart it's a pretty safe bet it's cooked through!
How to Use Shredded Chicken
A chicken this size means I probably have a bit of leftovers so tomorrow maybe I might make a chicken pesto pasta or we stirfry together a hash of potatoes and chicken. I also add it to Instant Pot Chicken and Rice. Chicken Caesar salad thrown in a wrap, don't mind if I do. Check out this naan topped with Greek-style chicken:
Photos by Dante from Shire by the Sea
More Kitchen Basics
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If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Oven Baked Whole Chicken
Equipment
- Dutch Oven
Ingredients
- 4 - 5 pound whole chicken frozen
- 1 cup water
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat oven to 300°F.
- Place frozen chicken, breast side down, in a large Dutch oven with a lid. Add 1 cup of water.
- Bake, covered, for 4-5 hours, or until 165°F in the thickest parts of the dark meat.
- Remove from oven and "split" the chicken a bit to let steam out and let it cool enough to handle.
- Measure spices into a large mixing bowl. Add the shredded chicken pieces and stir to combine.
- Serve over your carb of choice!
Notes
- Save that carcass for making broth, of course!
- This is the perfect meat for any type of wrap or soup, too.
- You can also freeze the cooked meat in portions.
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