#Easy way to shred chicken full#
#Easy way to shred chicken free#

The easiest way to shred the meat is to use one fork to hold the chicken in place and another to pull the meat away from the bones.

Cook for 90 minutes, flipping chicken periodically. Once chicken is browned to your liking, add sauce into the skillet over top of all the chicken thighs. My favorite method for making shredded chicken is to take an easy, low-calorie Tex-Mex approach: 1.5 - 2 lbs boneless skinless chicken breasts One 16-oz. Pat the chicken dry and season with salt and pepper on both sides. Remove the chicken from the pot and shred or cut the meat. In a blender combine Chipotle peppers in Adobo sauce, salt, oregano, cumin, cayenne pepper, shallot, garlic, lime juice and 2 cups of water. In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.If not, leave it in until it reaches the appropriate temperature. A meat thermometer will take the guesswork out of the process use it to check the temperature after 1 ½ hours, and if it's at 165 degrees Fahrenheit, you're good to go. The larger the bird, the longer the cook time, so plan accordingly. Partially cover the pot and cook for 1 ½ to 2 hours.The purpose of the high heat is to bring the internal temperature of the chicken up before letting the chicken settle in for a gentler cooking process. The secret to Randhawa's moist boiled chicken is to keep the actual boiling very quick. Let the chicken boil for up to a minute, then knock the heat down until the water reaches a simmer. Then bring the water to a boil over high heat.

Randhawa puts all of the remaining vegetables and herbs in the pot surrounding the chicken, and fills the pot with enough water to cover the chicken and the veggies. In order to infuse the chicken with flavor throughout the cooking process, Randhawa puts one quartered onion in the chicken cavity before placing the bird in a large stockpot.

#Easy way to shred chicken free#

Randhawa starts with a three to four-pound chicken, two quartered onions, three stalks of celery (quartered), three carrots (quartered), an assortment of fresh herbs (she uses sage, parsley, rosemary, and bay leaves, but you can feel free to play around with your favorite blends), salt and pepper, and 'enough water to cover the chicken in the pot.' STEP 2: Salt and pepper the chicken breasts and them to the pan to brown for 4. STEP 1: In a large skillet with a lid, preferably non-stick, heat the olive oil over medium heat. Once boiling, reduce the heat to low and place a lid on the pot. Making this homemade shredded chicken recipe is so easy and makes the best shredded chicken ever Please refer to the printable recipe card below for recipe specifics. Using a large pot, add the raw chicken breast and cover it with 3 cups of water or chicken broth it doesn’t matter which. Share Improve this answer answered at 18:08 justkt 13. Boiling it will result in moist cooked chicken. I too go with a combination of the two forks and hands (depending on what seems easier at the moment) method. Searing and baking make it a lot more difficult.

#Easy way to shred chicken full#

Get the most moisture in a chicken by briefly keeping it on a full rolling boil, then bringing it down to a simmer. 5 Boiling the chicken is the easiest cooking method to prep for shredding.