How to Make Shredded Chicken: Easy Boiling Method for Chicken Breast
Learn how to boil chicken to shred for an easy, healthy protein that stays moist and tender for your weekly meal prep.
Servings: 2
Calories: 314kcal
Cost: £1.50
Ingredients
- 400 g (2 chicken) breasts (£2.99)
- 1 tbsp peppercorns
- 800 ml chicken stock
Instructions
- Remove any excess fat off of the chicken breast.
- To a medium saucepan, add the chicken stock and peppercorns. Bring to a boil, then add the chicken into the pan.
- Reduce to a medium simmer and set your timer to 12 minutes (10 if it’s a smaller piece of chicken). Cook until the breast reads an internal temperature of 74°F (165°C).
- Remove the chicken from the broth and either use two forks to shred it, or a hand whisk in a wide/tall bowl for a speedy shredding option. Season with salt and pepper and enjoy it as a healthy source of protein within a balanced meal!
Notes
- Monitor chicken temperature closely, ensuring it doesn't exceed 74℃ (165℉) to avoid overcooking.
- Boil chicken using low heat on a small burner to maintain a temperature below 82℃ (180℉).
- Enhance chicken flavour by salting the boiling water.
- After cooking, allow chicken to cool before shredding to preserve moisture, then spice it for added flavor. Additionally, save the broth for future use and use a hand for efficient shredding.
Nutrition
Calories: 314kcal | Carbohydrates: 1g | Protein: 68g | Fat: 4g