![]() ![]() This process is not only simple, but it also yields tender, juicy chicken that can be used in a variety of recipes. One of the most important cooking techniques that anyone can learn is how to boil chicken breasts for shredding. You can also add some seasonings to the water to give the chicken extra flavor. Let them cook for a few minutes until cooked through, then remove from the heat and shred with a fork or knife. To boil chicken breasts, simply place them in a pot of water and bring to a boil. 6 Steps to Boil Chicken Breasts For Shredding Once they are cooked, remove them from the pot and let them cool before shredding them. Next, add the chicken breasts to the pot and let them cook for about 15 minutes or until they are cooked through. First, fill a pot with enough water to cover the chicken breasts and bring it to a boil. It's really difficult to over-cook it this way.This is a quick and easy guide on how to boil chicken breasts for shredding. We then let the water cool down and cook it slower to both get the fall-apart texture and to give a longer window of done-ness. You start off boiling, to help kill any surface bacteria on the chicken. Strain the broth, and save it in the fridge for some other use.Leave the broth to cook while you're dealing with everything else.If not done, check again in 5-10 minutes.note that if the breasts are of different sizes, they might not all be done at the same time exceptionally large breasts might take an hour). (using tongs, grab one, and if it falls apart, or if you can tear it with a fork, you're done. After ~30-45 minutes, check the texture of the chicken.Set the burner to low (or medium-low, if it's a really large pot, or you know your stove to be under powered).Wait for the water to come back to a boil. ![]() Add the chicken, and put a lid on the pot.Add whatever sad-looking vegetables you might have (onions, garlic, bell peppers, carrots, celery, maybe some peppercorns, etc.), but not so full that you won't have room for the chicken plus some extra space.Fill a pot (large enough to hold the meat with plenty of room to spare) about 1/3 to 1/2 full of water, and set it over high heat.even if they don't have as much flavor.Īlthough a slow cooker will work (I like canned chipotles for liquid, but I like heat), if you don't have one, or don't have the time to wait for it, here's my technique that's relatively fool-proof: I'm pretty sure the community has quite a bit to add.Īs you're new to cooking, I'd actually advise you use the boneless skinless breasts that you mentioned, just because they're easier to deal with. I've left a lot of room for improvement in this answer and for more answers. Open the refrigerator and look for something wet, Mexican-y and isn't spoiled. I use the "refrigerator velcro" (thanks Alton Brown for the great line) method. None :) Use a very small amount (2 TBS even) of something wet and flavorful! The recipe in the above section should be able to help with that. Last question, how much water would I use in a slow cooker with the chicken? That one and this one tied America's Test Kitchen ratings for best inexpensive models. When in any doubt, use a digital, instant read thermometer. In my opinion thighs are better much longer cooked than that, but that's the minimum for safety. You (for a few reasons, safety being perhaps the most important) should always cook chicken to an internal temperature of at least 165F (74C). One of the reasons I love chicken thighs is that they are almost infinitely forgiving. I recognize there is no exact time for it to be done, so what are the signs of being done and ready to shred? Again, I'm going to provide a link, this time for a recipe Add a Pinch. In my opinion, boneless skinless thighs are best for this application, even though breasts shred more evenly and are just prettier than thighs. I plan on using boneless skinless chicken breast.Ĭertainly that is your prerogative! :) I would advise against it. Sometimes I'd rather not reinvent the wheel, so I'll just show you this from Bon Appetit to address the question of why. It makes for a more tender, more luscious bit of meat. As a very general rule, it is better to moist cook meat or poultry slowly. Most recipes say to use a slow cooker, but some say boil. ![]()
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