How To Make Tender Flavorful Shredded Chicken Food
MY "FAMOUS" SHREDDED CHICKEN
Now, to me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, and has frozen well for me. I usually make double at once for oamc since it is so easy.
Provided by Loves2Teach
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
- Bring to a boil.
- Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
- Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
- I have let it cook for even longer with great results.
- Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
- If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
- Enjoy in any recipe that calls for shredded chicken.
- You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.
Nutrition Facts : Calories 321.5, Fat 17.1, SaturatedFat 4.9, Cholesterol 116, Sodium 300.9, Carbohydrate 0.2, Sugar 0.2, Protein 39
HOW TO COOK SHREDDED CHICKEN
Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 3
Steps:
- Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
- Cover the chicken with 1 inch of water.
- Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.
Nutrition Facts : ServingSize 1 (8 ounce) chicken breast, Calories 367 kcal, Protein 34 g, Fat 4 g
HOW TO MAKE TENDER FLAVORFUL SHREDDED CHICKEN
This is our favortie method for making shredded chicken. Gently simmering boneless chicken thighs in a flavorful cooking broth, helps them become tender and very moist. We go the extra step to make sure the chicken is as juicy and flavorful as possible. Once the chicken is cooked, we simmer the cooking liquid down by one-third, and then spoon the concentrated broth over the chicken.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 1h
Yield Makes about 5 cups of shredded chicken
Number Of Ingredients 8
Steps:
- Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.
- Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.
- Transfer chicken to a cutting board. When it is cool enough to handle, use two forks or your fingers to shred the meat.
- After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.
- Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days.
Nutrition Facts : ServingSize 1/2 cup, Calories 139, Protein 18 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 99 mg, Sodium 356 mg
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