How To Make Shredded Chicken

20161127_191906Recipes often call for shredded chicken, or ‘leftover roast chicken’. Which is great if you happen to have some, but you don’t necessarily want to roast a whole chicken to make it happen. And there’s a lot a wastage with a whole chicken if you (like me) aren’t a fan of the funny bits – skin, wings, etc. This is a great way to make delicious, juicy chicken that tastes like roast chicken, but without the hassle.

1. Make sure the chicken breast fillets are all about the same size/thickness – if some are obviously smaller, cut the others to match. Otherwise some chicken will be overcooked and some will be succulent and juicy. Fill a large pot with enough water to cover the fillets. Add a generous amount of salt (almost like you would for pasta) – don’t worry, hardly any actually goes into the chicken. You’ll still need to season the shredded chicken.

2. Bring the water to a rolling boil and slip the chicken fillets into it, ideally without splashing boiling water on yourself. Put the lid on and turn off the heat. Set the timer for 15min. When it goes off, remove the chicken with a slotted spoon and let cool on a chopping board. Use 2 forks to shred the fillets (or slice roughly with a knife), then season to taste with salt and pepper (and a splash or two of soy/barbeque sauce, if you like). Mix well. Use as is and store the remaining shredded chicken in a ziplock bag in the freezer for future use.

*Note: Shredded chicken is great for Butternut & Coriander Soup with Shredded Chicken, Chicken & Feta Phyllo Pie, Quesadillas with Avo, Chicken and Sundried Tomato.

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