Now, what I am about to share with you certainly isn’t the most beautiful set of pictures. In fact, as far as picture quality they are quite horrible, but I don’t care. I snapped these when I was cooking dinner one night in hurry just so I could share this with you.. so like I said, not pretty, but it will ROCK your world! The first part of the post I will go over the best method I have found for poaching chicken (to use in recipes like this and this). But the second part, ohhhh the second part, that’s where the gold is; it’s an amazing short cut for the agonizing task that is shredding chicken. Let’s begin.
Poached “Spa” Chicken
4 (6 oz) boneless, skinless chicken breasts, trimmed of fat
Salt & Pepper
1 1/2 cups water
4 garlic cloves
2 tsp dried thyme (or 4 sprigs fresh)
2 tsp herb of your choice (cilantro, chives, parsley)
2 tsp low sodium soy sauce (or Tamari)
Pat the chicken dry with paper towels and season lightly with salt and pepper. Combine the water, garlic, thyme, and soy sauce in a large skillet. Add the chicken to the water and bring to a simmer over medium-low heat, about 10-15 minutes. **Note: Do NOT let the water come to a boil during the cooking process or the chicken will become tough. When the water is simmering, flip the chicken, cover, and continue to cook until the chicken reaches 160º-165º (about 10-15 minutes longer). Remove chicken, if shredding let it rest a couple of minutes (so you don’t burn your finger), or if using in a recipe use as directed.
While you’re chicken is still hot, place it in the bowl of your stand mixer with the paddle attachment in place. Turn your mixer on medium speed (4-6 on a KitchenAid) for 20 seconds or so. And, you’re done, perfectly shredded chicken. You’re welcome 😉