Shredded Chicken Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Servings
6
-
Calories
372 kcal
-
Course
Main Course
-
Cuisine
American
Shredded Chicken Recipe
Report
This Shredded Chicken Recipe is seared and slow-braised in chicken stock for an extremely flavorful dish that can be used in any recipe.
Share:
Ingredients
- 1 whole chicken fabricated into chicken parts, about 3 pounds total
- 1 tablespoons olive 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 cups chicken stock
- coarse salt and fresh cracked pepper to taste
Instructions
- Season the chicken on both sides with salt and pepper.
- Add the oil to a large rondeau, saucepot, or sauté pan over high heat and heat until the oil begins to smoke lightly.
- Place in the chicken skin side down, turn the heat down to medium-high, and cook untouched for 3 to 4 minutes or until golden brown.
- Flip the chicken over and add in the onions, garlic, bay leaf, celery, and carrots, and cook for 3 to 4 minutes to sear the bottom of the chicken.
- Next, pour in the stock. Gently season with salt and pepper.
- Place on a lid and cook over low-medium heat for 40 to 45 minutes or until the chicken is fork-tender.
- Remove the chicken and let cool at room temperature for 10 minutes.
- Strain the chicken stock and store or use it in any of your recipes.
- Remove the skin and bones from the chicken and pull it apart using your hands or two forks.
- Store or use the chicken in a recipe.
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.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
10g
(3%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
100mg
(33%)
Sodium
355mg
(15%)
Potassium
575mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
5369IU
(107%)
Vitamin C
6mg
(7%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 355mg | 15% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 5369IU | 107% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
