Chicken Thigh Meat & Broth Courtesy Of: Sysco Corporation Chicken Thigh Meat & Broth 3 pounds 8 ounces cooked meat; 5-1/2 quarts chicken broth; serving size: 2 ounces meat; 6 ounces broth 9 lb. Sysco Classic IQF chicken thighs 6 qt. Water, cold 8 oz. Sysco Imperial yellow onions, diced 1 lb. Sysco Classic whole plum tomatoes in juice, drained 2 tbsp. Sysco classic granulated garlic 1 tbsp. Sysco Imperial ground cumin 1-1/2 tsp. Sysco Reliance dried oregano 1-1/2 tsp. Sysco classic salt 1/2 tsp. Sysco Imperial ground black pepper 1. Combine chicken and water in soup pot. Cover and bring to boil. Skim surface, then reduce heat to simmer. 2. Add remaining ingredients. Cover and simmer 2 hours. Remove chicken; discard skin. Separate meat from bones. Return bones to broth and continue to simmer, uncovered, another 2 hours. Strain out solids.
3. Reserve thigh meat for use in soups, salads, enchiladas or savory pies. Reserve broth as base for soups, stews or sauces.
4. NOTE: Use the meat as a flavorful filling for tacos, flautas, enchiladas, casseroles, pot pies. The broth will come in handy as a base for soups and sauces or to flavor pilafs and risotto.