I use a lot of shredded chicken in my recipes, especially for soups and salads, so why not have a base recipe to use for all of that? When I can, I like to use rotisserie chicken, but the practicality and cost of that isn’t always pocketbook-friendly. (If you’re like me, you buy your chicken in bulk and freeze it.) I like to cook some of these ahead of time to use for later recipes.
- 4 large chicken breasts
- 8 C (2 quarts) vegetable or chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 2 tsp (2 cloves) roasted garlic
- 1 lemon, sliced
Bring your broth to a boil. Add chicken breasts and lemon slices. Reduce heat to a simmer and slow-cook your chicken for 2-4 hours on low heat.
Once your chicken is cooked, it should be falling apart as you strain it out of the broth. (If you’re making soup, keep the broth for later, but remember to strain out the lemon slices.) Set chicken breasts on a cutting board and allow to cool for about 30 minutes.
Cut chicken into large chunks. Using either two forks or just well-washed hands (I use my hands), pull the chicken apart into thin, shredded pieces.
*If I’m using the chicken in a soup, I’ll immediately add it back into the broth. If it’s going into a salad, I’ll cover it in a bowl and refrigerate for a few hours. You can also freeze portions of this in baggies for future recipes, but don’t forget to date the package (keeps for about 6 months).