Shredded Chicken

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4.8 / 5

SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

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4.8 / 5

Yield

3 CUPS

ACTIVE TIME

5 MINUTES

TOTAL TIME

20 MINUTES

Use a stand mixer to shred chicken in under a minute: add cooked, boneless chicken to the bowl fitted with the paddle attachment and mix on low for about 30 seconds. No mixer? Shred the chicken with two forks. Not working with leftover roast chicken? Use the quick pan-seared method below.

Method

Warm the ghee in a large saucepan or Dutch oven over medium-high heat. Sprinkle the salt and pepper over the chicken on all sides. Add the chicken to the pan and sear for 5 minutes. Flip and cook for another minute, until both sides are golden brown.
Pour in the broth.
Turn the heat to low and let simmer for 8-10 minutes or until a thermometer reaches an internal temperature of 165°F.
Remove the chicken from the pot and shred using two forks or the mixer trick. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.

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