Shredded Poached Chicken
Shredded chicken is cooked chicken that is pulled apart into small, uneven strips. It can be used in all sorts of dishes like chicken soup, green salads, fajitas (fa-HEE-tahs), omelets, and scrambled eggs.
- 2 pounds skinless, boneless chicken
- 3 cups cold water
- 1 celery stalk, chopped
- 1 carrot, scrubbed or peeled and chopped
- 1 onion, peeled and diced
Put the skillet on the stove and put all the ingredients into the skillet. Turn the heat to medium and when it boils, turn it off.
Carefully, using a fork or a pair of tongs, turn the chicken over.
Turn the heat back to medium and watch carefully until it just starts to boil.
Turn the heat off and put the lid on.
Let the chicken sit in the hot water for about 30 minutes, or until it is completely white.
Using tongs or a fork, take the chicken out of the skillet and put it in the mixing bowl to cool. Throw away the vegetables (they were just for flavor).
Wash your hands with soap and water. Using clean hands, shed the chicken into small pieces. Or use two forks to pull apart the chicken into small, stringy strips.
Cover and refrigerate until ready to use.