![]() Thankfully, there are ways to prep meat advance without spending hours in the kitchen. Cooking a whole chicken and then shredding the meat in advance helps me save money and quickly prepare meals throughout the week. The act of cooking meat takes time (defrosting, cooking, cutting/shredding) a valuable commodity that’s often limited on busy weekdays. One of my favorite foods to prep in advance is shredded chicken. Now it’s time to turn our focus from produce (we will revisit vegetables and fruit later on) and talk about chicken! Did you prep any leafy greens last week using my simple storage method? I hope you found the method and act of prepping food in advance to be incredibly helpful. ![]() It is also crucial for carryover, allowing the internal temperature of the chicken to rise to 165 degrees F.Last week we started the hands-on food part of this series with a leafy green discussion. This gives the juices that have pushed to the outside of the meat time to redistribute throughout the chicken. Let the cooked chicken rest for 5 minutes before shredding. ![]() This is the digital probe thermometer I use and leave in the chicken breast the whole time, for perfectly cooked chicken every time. This can take as little as 7 minutes or as long as 15 minutes depending on the thickness of your chicken breasts, so I always suggest an instant read thermometer. Cover, and cook until the internal temperature of the chicken reaches 160 degrees F. ![]() COVER AND steamįlip the chicken over, then add one cup of chicken broth to the skillet. Add the chicken in s single layer, then cook for 5 minutes. The bottom of the chicken should be golden brown at this point. You’ll start by heating a drizzle of olive oil in the pan over medium heat. It allows the chicken to brown on the bottom without any chance of sticking, tearing, or drying out. You will want to use a nonstick skillet for this recipe (this one is my absolute favorite, pictured). You can go simple with salt and pepper, or I always like to add garlic powder, onion powder, smoked paprika and oregano, no matter what I’m using the chicken for. Next, season the chicken with desired seasonings. ![]() Here’s how to make shredded chicken with step-by-step photos using my favorite stovetop method (full recipes of all methods in the printable recipe card at the bottom of the post): season THE CHICKENįirst, pat the chicken dry with paper towels so the seasonings stick and to ensure a beautiful sear. This creates a half poach/steam method, which cooks the chicken gently, without losing any moisture, creating incredibly juicy chicken. This golden crust is the result of the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor that can’t be achieved any other way.Īfter the chicken is seared on the first side, it’s flipped, and allowed to sear on the second side along with chicken broth. The chicken first sears on one, creating a crust of flavor that seals in the juices and keeps your chicken tender while cooking. Pick whichever cooking method works best for you! However, the stovetop method is my absolute favorite for the most flavorful shredded chicken. There are three easy ways to make shredded chicken: on the stovetop, in the slow cooker, and in the Instant Pot (or pressure cooker). What’s the best way to make shredded chicken? ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |