Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?
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Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, etc. I find it goes much faster, particularly if you're dealing with anything other than boneless breast meat. ... but it shreds easiest while it's still warm, so if I'm doing a fair bit, I'll break a bit apart using forks, let that cool, break some more apart with a fork, then shread the first bit before it cools too much, repeat. (so basically, I have one set broken down somewhat to cool faster while I'm shreding an already-cooled off bit). update as justkt mentioned, the cooking method matters -- roasting and other high heat methods are going to cook the outside faster than the inside. I typically poach my chicken if I'm going to be shreding it -- bring water to a boil, add chicken, bring back to a boil, turn to low, then leave for an hour or two ... the low temp gets it all nice and tender, while the boiling kills surface bacteria. |
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Boiling the chicken is the easiest cooking method to prep for shredding. Searing and baking make it a lot more difficult. I too go with a combination of the two forks and hands (depending on what seems easier at the moment) method. |
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i read a chefs reply on another site suggesting you use a stand mixer. put the meat in with the paddle attachment and pulse for a few seconds at a time til shredded |
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I just use my hand mixer while it's still hot takes me about 30 seconds! |
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If I'm shredding it for soup (mmm, tortilla soup), I just use a stick blender. |
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Boil the chicken and then shred it with two forks. |
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