![]() ![]() If possible use a meat thermometer to ensure the meat is thoroughly cooked. We flip the breasts mid-way through the cooking to make sure they are evenly poached.Poaching can take anywhere from 5 to 10 minutes for each side. Timing will vary depending on the size and thickness of your chicken breasts.Reduce heat to medium-low, cover the pan with a lid, and poach chicken until the interior temperature reaches 165˚F.Bring liquid to a simmer (but do not boil).Slowly pour in room-temperature chicken broth.Sautéing the breasts adds flavor, but be careful not to overcook them because the goal is to keep the outer skin moist. ![]() Sauté for about 2 minutes on each side until they are very lightly browned.Heat one Tablespoon of olive oil into a high-rimmed sauté pan over medium heat.Our lightly sautéed and poaching method makes for a flavorful moist finished chicken breast that is easy to shred. Step-by-step: How to make shredded chicken Note: This method does not include any added herbs or flavoring so it can be used for any dish. Our tried and true method is to give the chicken breasts a light sauté and then gently poach themįollow the step-by-step guide below and you will have delicious chicken that you can use in a variety of recipes in no time. Once you find out how easy it is you’ll never need to buy pre-made rotisserie chicken again. The process of making shredded or pulled chicken is quite simple and straightforward. What is the easiest way to make shredded chicken?
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