Thursday, September 29, 2011

How to make Shredded Chicken

I frequently make recipes that call for shredded chicken. Ideally, I try to use leftover chicken when I have it for those recipes, but sometimes I don't have leftover chicken. So I roast chicken earlier in the day when I have the time and shred it up, so it is all ready for me when I need it. It is very easy to do, and can even be made in larger batches and frozen if you want. I think the taste is better when you don't freeze it, but if it is being mixed in with other flavorful ingredients, you may not mind using frozen shredded chicken.
Shredded Chicken
Ingredients:
chicken breasts - I prefer split chicken breasts on the bone because they have the most flavor, but you can also use boneless chicken breasts or even a whole chicken, just adjust your cooking time (shorter for boneless and longer for a whole chicken)
seasoning salt
pepper
1 Tbsp olive oil OR 1 Tbsp butter

Directions:
Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and drizzle with olive oil if using. Season generously with seasoning salt and pepper. If you using butter, put a small pat on top of each piece of chicken.
Cook for about 30 minutes, or until the internal temperature reaches 165 degrees. Let cool for about 10 to 20 minutes, until cool enough to touch with your hands.
Remove the skin and discard. Separate the meat from the bone.
You can use the bones and skin to make homemade chicken stock if you have time and you want. Use two forks to shred the chicken into smaller pieces. You can also use a knife to help cut it up into smaller pieces too.
Place in an airtight container and refrigerate until you are ready to use it (within two days). If you are not planning to use it immediately, you can also freeze it.
And there you have it - shredded chicken!

Stay tuned, you will need shredded chicken for Chicken Taquitos.

2 comments:

  1. The "once a month" cookers talk about layering the chicken (bought on special) in the crock pot with Italian dressing and shredding it after being cooked. I often poach it (because I have a redipe that says to do it that way) so sometimes I do a bunch more than I need and freeze it.

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  2. This is one of those things that I didn't really know how to do and never wanted to ask about. Thanks :)

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