Recipe Foundations: Shredded Chicken

One of the biggest battles we face as a society is dry, bland and boring chicken recipes.  After all the Kickstarter and GoFundMe I started have gone viral we will rid the world of straw textured shredded chicken breast.  

Thou shalt not have to douse thy chicken sandwich in dressing in order to swallow it (Leahy 3:16).  

There is a lack of respect for the chicken breast as it is being shredded, ground down to a course sawdust and placed between slices of bread like it came out of a can #respekthebreast.  The breast of a chicken is lean and full of moisture if it is cooked whole, doing anything beyond that is blatant overcooking.  Before you tell me 'but I am not a dark meat person' take your pointy white hood off and hide your confederate flag hanging on your wall.  It's all the same.  Have you ever head the famous quote 'it tastes like chicken'?  Well this is what they meant.


  • 10 bone-in chicken thighs
  • 1 quart of chicken stock
  • 2-3 quarts of water
  • Salt

Optional items:

  • Garlic cloves (whole)
  • Rosemary
  • Thyme
  • Bay leaf (dry or fresh)

Step 1:

Let the thighs sit out at room temperature, salt liberally on all sides and after 20 minutes place into the pan & brown on both sides.

Step 2:

Set your browned chicken thighs aside, these are most likely not cooked through so don't do any snacking.

Step 3:

Feel free to dump some of the leftover fat in the pan, I didn't and it came out fine.  Take the herbs and let them fry for a minute before adding in your liquids.

Step 4:

Add in the stock and water.  Use a spoon to scrape the bottom of the pan, freeing up all the browned bits of chicken left behind.  Once the liquid and herb mixture starts to boil add in the chicken thighs, cover and place into a 200 degree oven for 3 hours.

Step 5:

Get to shredding; remove the skin, bones, cartilage from the meat and store in a air tight container for up to 10 days.

Stay tuned for the many uses of shredded chicken...