Shredded Chicken Recipe
Poached and shredded chicken cooked with aromatics; reserve the strained cooking liquid for use in other recipes.
Equipment
- Large skillet or sauté pan
- Tongs
- Fine mesh strainer
- Bowl
Ingredients
Ingredients
- 1 whole chicken fabricated into chicken parts, about 3 pounds total
- 1 tablespoonsolive oil
- 1 peeled and roughly chopped yellow onion
- 4 garlic cloves
- 1 bay leaf
- 3 roughly chopped ribs of celery
- 3 roughly chopped carrots
- 4 cupschicken stock
- coarse salt and fresh cracked pepper to taste
Instructions
Instructions
- Pat the chicken pieces dry and season both sides with coarse salt and freshly cracked pepper.
- Add the olive oil to a large skillet, rondeau, or sauté pan and heat over medium-high until the oil is hot and shimmering.
- Place the chicken pieces skin side down in the hot pan. Reduce the heat to medium-high and cook, undisturbed, 3 to 4 minutes or until the skin is golden brown.
- Flip the chicken pieces. Add the chopped onion, garlic cloves, bay leaf, chopped celery, and chopped carrots to the pan around the chicken. Cook 3 to 4 minutes to lightly brown the vegetables and the bottom of the chicken.
- Pour in the chicken stock and taste; gently adjust seasoning with additional coarse salt and freshly cracked pepper as needed.
- Cover the pan and reduce the heat to low–medium. Simmer, covered, for 40 to 45 minutes or until the chicken is fork-tender.
- Use tongs to transfer the chicken to a plate and let it cool at room temperature for 10 minutes.
- Strain the cooking liquid through a fine-mesh strainer into a bowl or container, discarding the solids and bay leaf. Reserve the strained stock for use or storage.
- Remove and discard the skin and bones from the cooled chicken pieces. Shred the meat by pulling it apart with your hands or two forks.
- Store or use the shredded chicken and the strained chicken stock in your recipes.
Notes
Notes
Make-Ahead:
You can make this up to 2 days ahead for freshness.
How to Store:
Cover and store it in the refrigerator for 6 days. This will freeze well and be covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat:
Add the desired amount of shredded chicken to a medium-sized sauce pot with ½ cup of chicken stock or water, and heat over low heat until hot.
Strain the
braising liquid and store or use it in any chicken stock recipe.
Any frozen
vegetables you may be keeping for stock will be fine to add to this.
Make-Ahead:
You can make this up to 2 days ahead for freshness.
How to Store:
Cover and store it in the refrigerator for 6 days. This will freeze well and be covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat:
Add the desired amount of shredded chicken to a medium-sized sauce pot with ½ cup of chicken stock or water, and heat over low heat until hot.
Strain the
braising liquid and store or use it in any chicken stock recipe.
Any frozen
vegetables you may be keeping for stock will be fine to add to this.