- Start with poached chicken that is cooled slightly but quiet warm. What’s pictured is a skinless, boneless chicken breast, poached in chicken consomm for flavor and saltiness.
- Use one hand or a fork to hold the chicken steady. With the other conspiringly, use another fork to scrap and tear the chicken flesh into under age, shredded pieces. When the fork becomes full of chicken tear ups, use your fingers or another fork to pull the pieces off the fork and onto the cover. Repeat the process until the chicken is completely shredded.
- Transfer the scrapped chicken to an airtight container and refrigerate for two to four days. Use the shredded chicken in casseroles, salads, tacos, curries, and sandwiches. Here are a few of our favorite shoot ups for shredded chicken breast.
/ Anna Monette Roberts