Having pre-solar-cooked chicken in the fridge will come in handy on busy week days. Use it for tacos, sandwiches, or in salads.
1 onion, peeled and quartered
3 to 4 pounds chicken pieces, with bones and skin
1 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Set Sun Oven out to preheat.
Place the onion quarters in a large pot. Top with the chicken pieces, it’s ok if they don’t fit in one layer. Add the oregano, salt, pepper, bay leaf and enough water to just cover the chicken. Cover and transfer to the Sun Oven. Cook until the chicken is fork tender, 2 to 3 hours. Remove from Sun Oven and let the chicken cool in the liquid. Discard the liquid. Remove the skin and bones from the chicken and shred the meat using your fingers or two forks. Refrigerate in an airtight container and use for tacos, sandwiches, or salads.
Makes 4 to 6 cups shredded chicken.