Cooking Shredded Chicken Recipe: The Process

• Begin by fabricating your whole chicken into parts. You should have thighs, breasts, wings, and drumsticks. Rinse the chicken parts under cold water and pat them dry with paper towels.
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
• Place the chicken parts into the pot, skin-side down. Season with coarse salt and fresh cracked pepper. Let them sear for about 5-7 minutes without moving them, allowing the skin to brown nicely.
• Add the chopped celery, carrots, and bay leaf to the pot. Pour in the chicken stock until the chicken is submerged. Bring the mixture to a gentle boil.
• Reduce the heat to low and cover the pot. Let the chicken simmer for about 45 minutes to 1 hour, or until the internal temperature reaches 165°F (75°C).
• Once the chicken is cooked, remove it from the pot using a slotted spoon and let it cool slightly. When cool enough to handle, shred the chicken using two forks or your hands.
• You can use the shredded chicken immediately in your favorite recipes or store it in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze it for longer storage.