I'm taking a page from TorontoJo's book and making the epicurious carnitas (search "crispy pork with avocado salsa and tomato salsa on the site).
I'd also like to make some chicken for tacos too. What's the best way to cook the chicken? Ideally, I could cook tonight for eating tomorrow.
Should I just roast the chicken, cool, shred, and refrigerate the meat? I was going to do this and then cook the chicken with seasoning and onions tomorrow.
How do I even roast a large 5 lb. chicken? I have no idea what temperatures to cook it at, having only done the high temperature/short time Zuni method (with a small bird).