Shredding chicken from a whole chicken can seem like an intimidating task, but it’s actually quite simple with the right techniques. Whether you’re preparing chicken for tacos, sandwiches, casseroles or soups, having shredded chicken on hand is a great way to save time in the kitchen.
The key to perfectly shredded chicken is first cooking the chicken properly. You’ll want to use a cooking method that keeps the chicken moist and tender. Poaching, braising and roasting are all excellent options. Once the chicken is cooked through, you’ll let it rest before shredding it by hand or using two forks to “pull” it apart into bite-size pieces.
Follow the steps below and you’ll see how easy it is to go from a whole chicken to delicious shredded chicken in no time.
Selecting and Preparing the Chicken
When selecting a whole chicken for shredding, you’ll want to look for a broiler-fryer chicken that is about 3-5 pounds. This size provides enough meat to shred while still being manageable to work with in the kitchen. Stay away from large roasting chickens, as the meat can be tough and dry.
Always start with a raw whole chicken that has not been previously frozen. Thaw frozen chicken in the refrigerator before cooking.
Rinse the chicken under cool running water and pat dry completely with paper towels. Remove any giblets or neck from the cavity. Trim away any excess skin and fat.
Truss the chicken by tying the legs together with kitchen string. This helps the chicken hold its shape while cooking.
Seasoning the Chicken
Season the chicken liberally inside and out with salt and pepper. Getting seasoning under the skin helps add flavor all the way to the meat.
For extra flavor, you can rub the skin with olive oil or melted butter and add any combination of dried herbs like thyme, rosemary, oregano, etc. Garlic powder, paprika and lemon zest also make great additions.
Let the seasoned chicken rest at room temperature while you preheat the oven or prepare your cooking method.
Cook the Chicken
There are several cooking methods that work well for producing tender, shred-worthy chicken:
Roasting
Roasting is one of the easiest and most hands-off ways to cook a whole chicken. It uses the dry heat of the oven to slowly cook the chicken through.
To roast:
– Preheat oven to 400°F.
– Place chicken breast-side up on a roasting pan fitted with a rack.
– Roast for approximately 60-75 minutes until the internal temperature of the thickest part of the breast reaches 165°F and the juices run clear.
– Let rest 15 minutes before shredding the meat.
Poaching
Poaching chicken gently cooks the meat in hot, but not boiling, liquid like chicken broth or water. It yields very moist and tender chicken perfect for shredding.
To poach:
– Place chicken in a large pot and add enough chicken broth or water to just cover the chicken.
– Bring liquid just to a simmer over medium heat. Do not boil.
– Poach with lid on for 45-60 minutes until chicken is cooked through and tender.
– Remove chicken and let rest before shredding.
Braising
Braising chicken cooks it slowly in a flavorful liquid like wine, tomatoes or broth. It keeps the chicken extra moist and tender.
To braise:
– Brown chicken all over in a skillet with olive oil.
– Transfer to a Dutch oven or heavy braising pot.
– Add your choice of braising liquid like chicken stock, tomatoes, onions, herbs, etc. The liquid should come about halfway up the chicken.
– Braise covered for about 1 hour over low heat until fall-apart tender.
– Remove chicken and let rest before shredding.
Stewing
Stewing produces similar results as braising. The chicken cooks long and slow submerged in liquid.
To stew:
– Cut chicken into 8-10 pieces and season with salt and pepper.
– Brown pieces in batches in a skillet with oil.
– Transfer to a large pot and add chicken stock, diced tomatoes, onions, garlic, seasonings, etc.
– Simmer partially covered for 45-60 minutes until chicken is cooked through and tender.
– Remove chicken and let rest before shredding into bite-size pieces.
Slow Cooker
Using a slow cooker makes shredding a whole chicken extra convenient. Just put everything in the pot, turn it on, and hours later you’ll have perfect shredded chicken.
To use a slow cooker:
– Place chicken and 1 cup chicken broth in slow cooker.
– Add any additional liquids or seasonings like salsa, tomatoes, onions, garlic, spices, etc.
– Cook on low for 7-8 hours.
– Remove chicken and shred with two forks.
Let Chicken Rest Before Shredding
No matter which cooking method you use, it’s crucial to let the chicken rest about 15-20 minutes before shredding it. This allows the juices to redistribute through the meat.
If you try to shred it immediately, the meat can be dry. Tenting the chicken with foil while it rests helps keep it warm.
Time to Shred!
Once your chicken is cooked and rested, you’re ready to get shredding! There are two easy ways to shred the chicken:
By Hand
Using your fingers allows you to feel for and discard any bones or cartilage as you shred.
– Remove skin if desired and discard.
– Pull or cut chicken into large pieces you can handle.
– Hold a piece in one hand and use your other hand to pull chunks of meat away from bone.
– Discard bones and shred meat into bite-size strips.
– Continue until all chicken is shredded into a pile or bowl.
With Two Forks
This no-touch method protects your fingers but you’ll still want to remove any bones you find.
– Remove skin if desired and discard.
– Hold chicken firmly with a fork in each hand.
– Use forks to pull chicken apart, shredding it into long thin strips.
– Discard any bones or cartilage.
– Fluff shredded chicken with forks to separate strips.
No matter which shredding method you use, take care not to overwork the chicken or it can turn mushy. Shred into bite-size pieces and stop once you achieve the texture you want.
Tips for Moist, Flavorful Shredded Chicken
Follow these simple tips for the best results:
– Choose skin-on, bone-in chicken pieces like breasts, thighs or drumsticks for added moisture and flavor. The bones impart flavor during cooking.
– Avoid overcooking. Cook just until chicken registers 165°F and juices run clear to prevent dryness.
– Let chicken rest before shredding so juices redistribute.
– Use flavorful braising or poaching liquid to add taste to the chicken as it cooks.
– Add a sauce after shredding. Toss chicken with barbecue sauce, buffalo sauce, pesto or creamy dressings to amp up flavor.
– Keep chicken moist for storage. Toss with a little broth or sauce before storing.
How Long Does Shredded Chicken Last?
Properly stored, shredded chicken keeps well in the fridge or freezer:
– Refrigerator: Store shredded chicken in a covered container up to 3-4 days.
– Freezer: Frozen shredded chicken keeps 6 months. Freeze in recipe-sized portions.
Thaw frozen shredded chicken overnight in the fridge before using. Use within a couple days after thawing.
Reheat leftover chicken gently in the microwave with a splash of broth to prevent dryness. Add to casseroles, tacos, sandwiches and more.
Fun and Easy Ways to Use Shredded Chicken
The possibilities are endless when it comes to using shredded chicken. Here are some classic ways to utilize this handy ingredient:
Casseroles
- Chicken divan
- Chicken enchiladas
- Chicken pot pie
- King ranch chicken
Soups and Chowders
- Chicken tortilla soup
- Chicken and dumplings
- Chicken noodle soup
- Chicken corn chowder
Salads
- Chicken salad
- Chicken caesar salad
- BBQ chicken salad
- Buffalo chicken salad
Sandwiches
- Chicken salad sandwiches
- Chicken barbecue sandwiches
- Chicken banh mi
- Chicken curry sandwiches
Tacos and Burritos
- Chicken tacos
- Chicken quesadillas
- Chicken burritos
- Chicken taco salad
Pizza and Flatbreads
- BBQ chicken pizza
- Buffalo chicken pizza
- Chicken Alfredo flatbreads
- Greek chicken flatbread
Pastas
- Chicken parmesan
- Chicken carbonara
- Chicken Alfredo
- Chicken pesto pasta
Conclusion
As you can see, shredding chicken from a whole chicken is a simple process that opens up many easy, delicious meal options. The key steps are choosing the right chicken size, cooking it properly to tenderize the meat, letting it rest, and then shredding by hand or with forks. Store shredded chicken safely in the fridge or freezer and enjoy it in everything from soups and salads to casseroles and sandwiches. With the handy tips above, you’ll be a shredded chicken pro in no time!