Really easy Shreded chicken for multiple meals.

Hi

Often recipes for shredded chicken are not much more than simmer it in some stock cube/stock, or worse just boiling water.

These two 350gm breasts cost £1 each.. That's pretty cheap in the UK.

I like to make shredded/pulled chicken as it stretches alot further.
From the pictures you can see I have enough for 4 individual pies, some for sandwiches and a decent amount to use in a two person meal.

Obviously you can use more or less, stretch with extra veg and my seasoning is just my prefenace. Mix it up how you like but I'll give you a run down of what I did.

1 teaspoons of Old Bay
1.5 teaspoons of Vegetable stock (I'm not sure how wide available that brand is, it's polish I think but in the UK most supermarkets sell it. It's amazing.)
0.5 teaspoons of garlic granules (not powder)

Give the chicken a pat down with kitchen paper to make sure it's dry. Give it a spray or rub on some oil just lightly.
Season both sides of the chicken and (in my case using gloves) rub the dry rub all over.

Cover it up on a plate and put in the fridge. Ideally for 2+ hours but it's not one to leave overnight so maybe make in the morning and cook after work? It works too if you only have an hour. 30 minutes is the shortest time I've let it marinate.. It was still good.

Anyway. Get a pan onto medium hot (not searing), a few sprays of oil or a small amount if your not spraying. I put both large breasts into the pan and just leave them alone. Don't move them, poke or prod. Give them 4-6 minutes to get some color and they will easily move when you shake the pan.

Turn them over for another 4-8 minutes (the pan has cooled by now and it needs longer to brown the second side) and be ready with some boiling water.

As the chicken was seasoned with veg stock there was no need to use a stock to poach the chicken.

Once the chicken is browned on both sides and there is some yummy seared goodness on the bottom of the pan pour in the boiling water. It's going to bubble, steam and then you'll notice all the caramelised goodness lift off the pan.

Next part is easy. Just use a wooden spoon or whatever you have to scrape up all the browned bits of flavor. (wooden or silicon won't sctrach your pan)

Pop the lid on and leave it for 12 minutes.. Yes you have to use a timer, I do at least or I forget what I was doing. ADHD brain is a hazard, ha.

Once it's done I check to make sure the thickest part has got to 75c (Sorry don't know that in f) and put them into a air tight container to rest.

If you are using the chicken for a meal immediately then let them rest for Atleast 10 minutes.

I left mine for an hour then took two forks to them for shredding.

I have turned £2 worth of chicken into four individual pies (obviously extras will be needed), Atleast the three sandwiches I've made and enough to give my dog a little treat.

(I did try to make a pie but wasted some chicken as I had a temor and spilt sugar into the pan, ha!)

I'll post how the pies comes out tomorrow.