This is a quick and easy thing to know how to do. It’s great to knock up any day of the week so there’s protein in the fridge to help you chuck together fast snacks and meals. You can use skinless/boneless chicken breast or thighs or a mixture of the two.
- layer your chicken breasts/thighs in one layer in a saucepan. You don’t want them overlapping, but you also want them to fit snugly.
- season well with sea salt and black pepper.I like to throw in a roughly chopped onion, maybe some fresh or dried thyme or oregano.
- cover with cold water to about 5cm above the top of the chicken.
- heat to a simmer, then reduce heat right down until just occasional bubble rises to the surface. Cook for 8 minutes at this heat.
- turn heat off, cover pot with lid and let stand for a further 12 minutes.
- remove meat to cool, then shred with 2 forks.
Use the shredded meat to bulk out soups and make tasty salads. Dump it on some Smith St Paleo bread with some greens and my paleo Mayo and you’ve got yourself a kick arse sanga. Mix through one of my Paleo pestos or a sriracha sauce and stuff sweet potatoes for an easy dinner. And don’t be thinking about throwing away the cooking liquid! You can strain that and keep it in the fridge for a few days and use as you would stock in sauces, soups, casseroles. I also use it to deglaze pans and braise veggies. You can also freeze it in ice cube trays or sandwich bags for future use.