Saturday, April 7, 2012

Easy Shredded Chicken for salads, tacos, and soups

Shredded Chicken is such a great thing to have cooked and ready in the freezer. It's so easy to just take however much out that you need, and add it to your dish for a quick meal. I make this in huge batches so I can quickly add some chicken to pasta, quesadillas, tacos, or a salad. This recipe is for a pretty basic, plain chicken so that it can be added to any dish. I used 6 chicken breasts and 4 chicken legs in this recipe, but feel free to use your preferred cut of chicken. While we really like white meat, it is nice to add a few chicken legs to give it a bit more flavor from the dark meat.

6 Chicken breasts
4 chicken legs
2-4 Chicken Bouillon Cubes
6 Cups Water

Rinse the raw chicken and place it in a large pot. Salt and pepper the chicken. Add 6 cups water and your chicken bouillon cubes. Bring slowly to a boil. Once boiling, reduce heat and simmer for 1-1.5 hours. Once done, the meat will be tender enough to shred with your hands or a fork. Remove from dish and let sit for a few minutes to cool, and begin shredding. You can refrigerate for 2 days or freeze immediately. I prefer to freeze mine as it takes no time at all to defrost.

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