Shredding Chicken

by on September 15, 2012 » Add the first comment.
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1 whole chicken
1 onion
1 entire hand of garlic
1 carrot
1 stock of celery
3 branches of rosemary
1 bay leaf


1. Cut off chicken legs and wings.
2. Half chicken right down the middle of the breast
3. Cut up onion, carrot and celery in big chunks
4. Half garlic
5. Put in bay leaf and rosemary
6. Cover with water, about 1 inch over top
7. Cover and bring to boil
8. Reduce heat and simmer 30 minutes
9. Remove chicken… leave everything else at a simmer
10. Let chicken cool 15 minutes then take meat off bones
11. Put bones back in stock and let simmer for another hour
12. Meanwhile… Discard chicken skin
13. Pull meat from larger pieces into nice little strips WITH the grain.
14. Put into mixing bowl
15. Add 2 TBL of the hot broth into the mixing bowl and mix to coat
16. Put IMMEDIATELY into container and into the refrigerator. – Do not let it cool on the counter, as bacteria will form

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