Boiled Chicken for Shredding

Name: Boiled Chicken for Shredding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.1 kg boneless, skinless chicken breasts or thighs (or a mix); 2 litres cold water; 1 medium yellow onion, quartered; 2 sticks celery, roughly chopped; 2 null carrots, roughly chopped; 1 teaspoon salt; 0.5 teaspoon black peppercorns; 2 null bay leaves

#Easy #Boiled #High Protein

Total Time30mins

Rating0.0/ 5.0

Servings4people

Samantha Parker

@samanthaparker

Ingredients

boneless, skinless chicken breasts or thighs (or a mix)1.1 kg

cold water2 litres

yellow onion, quartered1 medium

celery, roughly chopped2 sticks

carrots, roughly chopped2

salt1 teaspoon

black peppercorns0.5 teaspoon

bay leaves2

Instructions

Put the boneless, skinless chicken, yellow onion, celery, carrots, salt, black peppercorns and bay leaves in a large saucepan. Add enough cold water to cover the chicken completely.

Bring to a rolling boil over high heat.

Once boiling, reduce the heat to low, cover with a lid and simmer gently for 15–20 minutes if using breasts, or 20–25 minutes for thighs.

Make sure the chicken reaches an internal temperature of 74°C at its thickest point and that no pink remains.

Lift the chicken out of the pan and leave it to rest on a chopping board for 5–10 minutes.

Use two forks to shred the chicken into bite-sized pieces.

Strain the cooking liquid through a fine sieve into a jug, discarding the solids, and reserve the homemade stock.

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