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.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Skillet with lid
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Measuring cup
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Tongs or fork
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Mixing bowl
Ingredients
- 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
Instructions
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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.
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Carefully, using a fork or a pair of tongs, turn the chicken over.
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Turn the heat back to medium and watch carefully until it just starts to boil.
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Turn the heat off and put the lid on.
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Let the chicken sit in the hot water for about 30 minutes, or until it is completely white.
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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).
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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.
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Cover and refrigerate until ready to use.
