tayaformula.blogg.se - Shred video alternative

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Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little extra moisture. You can also use it as broth for other recipes. It is quite delicious on its own as a light soup.

Leftover Cooking Liquid: You will have cooking liquid leftover.

You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken. If you use chicken with skin, simply remove and discard the skin before you shred the chicken.

Skin-On Chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached.

Make-ahead: The chicken and broth will keep refrigerated up to 3 days and can be frozen for 1 month.

We add just enough water to cover the chicken then bring everything to a low simmer and wait about 30 minutes until the chicken is very tender. For the cooking liquid, we use water, which quickly soaks up lots of flavor from the onion, garlic, and chicken. More Tipsįor the most tender chicken, we simmer it gently. Adding a dried chili pepper, chili powder, some spice from crushed red pepper flakes or fresh herbs are all excellent ideas. Play around with the flavors and spices based on what you love. Keep in mind that our recipe is more of a guide. We love using chicken thighs since they are more tender than chicken breasts, but there is no reason why chicken breasts or a combination of both breast and thighs would not work. Our go-to ingredients for making shredded chicken at home are onion, garlic, a bay leaf, cumin, salt, and pepper.

Toss the shredded chicken with the concentrated cooking liquid for extra flavor and moisture.Simmer the cooking liquid until reduced.Gently simmer chicken thighs or chicken breast in a broth made with water or stock, spices, onion, and garlic.