Shredded Chicken (The Easy Way!)

If the chicken is not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.

Add the water to saucepan. Stir in the salt, peppercorns, and optional celery ribs, garlic cloves, and fresh parsley.

Bring to a boil and add the chicken breasts. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes.

Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds. (Alternatively for large amounts of chicken, you can use a stand mixer with the paddle attachment and mix on low speed until shredded, about 20 seconds; do not shred too long or on higher speed or it will form very small shreds.)

Season according to the recipe you’re using it for (it will need ½ teaspoon kosher salt added to taste seasoned). To store, add ¼ cup of the cooking liquid in with the shredded chicken to maintain juiciness.