#BEST WAY TO SHRED CHICKEN SKIN#

I truly feel better than ever and have zero of the symptoms I use to have. But anyway, I personally stopped being vegetarian and vegan almost two years ago now because my health was suffering, severe IBS, malabsorption, very painful bloating no matter what I took (everything from digestive enzymes and papaya extract to gas-x!) I’ve continued to use and love your recipes and I still eat very clean and plant-based, just with the addition of meat and eggs. I have discovered I cannot have dairy or cheese, but grass-fed ghee seems to do well with me. I was vegetarian for 8 years and vegan off and on, for about 1.5 years at the longest stretch.

Wow! I have been following your blog for a few years now but never commented. My only complaint is that it’s nigh impossible to shred the chicken to a uniform size after cooking, but hey – if you want slow-cooker carnitas, make carnitas! This recipe fed two hungry foodie adults dinner (two rice bowls as specified) and then tacos (three each) for lunch the next day, with some left over! Could easily be stretched even further. If you are tempted to do the same, DON’T – just don’t. After shredding the chicken it smelled so good, I almost omitted the chili adobo. After cooking, I added the rest of the ingredients right into the pan, which wasn’t too greasy, and in fact needed the extra juice, so DO NOT DRAIN – however, I did trim the excess fat before seasoning. Don’t be tempted to skimp on the chili powder like I was, the spice proportions are perfect as-is. Shredded chicken can be used in a variety of recipes such as salads, pasta dishes, rice dishes, soups, sandwiches, wraps, burritos, tacos, quesadillas, pizzas, and more.Ah man, what a FANTASTIC weeknight dinner! I used chicken thighs and, due to the shape of the thigh-cut, found it easier to just dump them in a bowl to mix ’em up with the seasoning till evenly coated. This method is fast and easy! Add the cooked chicken to the bowl of the mixer, turn the mixer on low speed and let it do its thing for about 15 seconds or until the desired texture is achieved. Use one fork to hold the chicken in place and on the other hand use the second fork to pull the chicken apart to shred.Īnother method is to use a food processor or stand mixer fitted with the paddle attachment.

#BEST WAY TO SHRED CHICKEN SKIN#

Let the chicken breast fillets cool slightly, and remove the skin if there is any. The easiest way to shred boiled chicken breast is using two forks. Check that the chicken is cooked to a safe internal temperature of 165F/73C before consuming. Allow about 50% time more for the chicken to be fully cooked. Yes, according to the USDA you can boil chicken directly from frozen. If you are cooking a whole chicken, it will take about 1 hour or less. It depends on the size of your chicken breast but generally speaking, it will take about 15-20 minutes for boneless skinless chicken breast and about 20-25 minutes for bone-in chicken breast. In this case, I would recommend slicing or shredding the meat and serving it with a sauce or gravy. If you accidentally overcook the chicken, don't worry, it will still be safe to eat but might be a little dryer than desired. To test without a cooking thermometer, cut into the thickest part of the meat and check that the juices are no longer pink and the meat is cooked through. For perfectly cooked chicken, insert a meat thermometer in the thickest part of the chicken and the internal temperature should read 165F/73C. The best and most foolproof way to test if the chicken is cooked through is using a digital cooking thermometer. How do you know when the chicken is cooked

Best way to shred chicken