Tender and Flavorful Shredded Chicken

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Name: Shredded Chicken
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8
Cuisine: not set
Ingredients: 4 pounds Bone-in chicken thighs; 1 Onion peeled and chopped; 4 cloves Garlic minced; 1 Bay leaf; 1 teaspoon Salt; 1 1/2 teaspoons Cumin; 1/2 teaspoon Black pepper; 64 ounces Water

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INGREDIENTS

4 pounds Bone-in chicken thighs
1 Onion ; peeled and chopped
4 cloves Garlic ; minced
1 Bay leaf
1 teaspoon Salt
1 1/2 teaspoons Cumin
1/2 teaspoon Black pepper
64 ounces Water

INSTRUCTIONS

• COOK CHICKEN

Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. If you're going to use the chicken stock for soup, add the full amount of water. If not, add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.

Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.

Transfer chicken to a plastic bag and allow to cool for about an hour. When it is cool enough to handle, use two forks or your fingers to shred the meat.

o TO FINISH

If you're saving the broth, pour out a quart of broth into 2 1-quart mason jars. Boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.

Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days.

NOTES

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Shredded Chicken

4 pounds Bone-in chicken thighs
1 Onion peeled and chopped
4 cloves Garlic minced
1 Bay leaf
1 teaspoon Salt
1 1/2 teaspoons Cumin
1/2 teaspoon Black pepper
64 ounces Water

•	COOK CHICKEN
Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. If you're going to use the chicken stock for soup, add the full amount of water. If not, add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.

Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.

Transfer chicken to a plastic bag and allow to cool for about an hour. When it is cool enough to handle, use two forks or your fingers to shred the meat.

o	TO FINISH
If you're saving the broth, pour out a quart of broth into 2 1-quart mason jars. Boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.

Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days.

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Nutrition

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Serving Size: 1 Serving (470g)
Recipe Makes: 8 Servings

Calories: 489
Calories from Fat: 312 (64%)

Amt Per Serving		% DV

	Total Fat 34.7g	46 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 7.7g
Cholesterol 190.5mg		59 %
Sodium 182.8mg		6 %
Potassium 470.7mg		12 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 2g
Protein 39.5g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 489

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