Wednesday, February 5, 2014

Quick Shredded Chicken

Sometimes you need shredded chicken in a hurry. Before now, I've almost never had cooked shredded chicken just hanging around. Some people do, I guess. But more often than not I have to cook the chicken with the rest of my meal. Usually that means I sauté it up in a pan on the stove and cube it, but shredded chicken feels so much nicer in your mouth than a boxy cube. The only other way I've used to make shredded chicken is to cook it in the crock pot, but it always turns out like the Sahara desert. (And that's not so much what I'm going for.) So when I saw this tutorial on Mel's Kitchen Cafe, I was really excited.

And with good reason, because it's awesome. In 10 minutes time, perfect, juicy shredded chicken will be ready for you to use in any application: salad, soup, casseroles... Or just make some up and toss in the fridge or freezer for later. My favorite way to use this is to whip some up while I'm cooking soup on another burner, then I add the chicken AND the broth I used to cook it in to the soup -- it gives AWESOME flavor!

Do you have a favorite kitchen tip? Leave a comment!

Quick Shredded Chicken
from Mel's Kitchen Cafe

1 Tbsp. cooking oil of your choice (canola, oil, etc.)
4 boneless, skinless chicken breasts
salt and pepper to taste
3/4 c. chicken broth

In a large nonstick skillet with a lid, heat the oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, and add the broth. Cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (160 degrees on a meat thermometer). Don’t overcook or it will be dry. As needed, extra liquid can be added to the pan if you find the broth is evaporating too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding into bite-sized pieces. This will keep in the refrigerator for 3 days or freezer for 2 months.

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