FABULOUS CORNER POST CHICKEN BURRITOS!
2 Corner Post Whole Pastured Chickens - 5-6 lb. birds are best
1 jar of salsa
16-20 twelve inch tortillas
2 cans black beans
1 1/2 cups rice - cooked to package directions
1 bunch of cilantro chopped
1 large onion chopped
1 tablespoon cumin
1. Two 5-6 lb whole chickens work best for this recipe. We were able to create 16 burritos from the two chickens combined.
2. Use a roasting pan to cook the chickens in a 350 degree oven for 45 minutes with 1 tablespoon of salt sprinkled over the chicken skin. Chickens are done when they are golden brown and have reached an internal temp of 165 degrees using a meat thermometer. Let them rest and cool. Shred all the meat off the carcass with your fingers or a large fork. Freeze the leftover bones and carcass to make soup. We'll show you how to do this another day!
3. Cook rice according to package directions. Add lime zest and juice from all the limes, chopped cilantro, cumin, chopped onion, salt and pepper to taste.
4. It's time to assemble! Fill tortilla with rice, beans, shredded chicken, and salsa. Roll up burritos tightly by folding and sealing ends. Add cheese on top to serve.
Be sure to print this recipe for your collection and post to social media using the Corner Post Meats tag. Enjoy!
INSTAGRAM - @CORNER_POST_MEATS OR FACEBOOK @CORNERPOSTMEATS