WEEKDAYS 1e|12c|p

Mexican Shredded Chicken

Pati Jinich
|
Servings: 8
|
easy
|
1 to 2 hr
Part 1 of 2

Shred this chicken to use in a casserole, on a sandwich, or even over greens.


  • Ingredients
  • step-by-step directions
Ingredients
Mexican Shredded Chicken
  • 1 3- pound Chicken (cut into serving pieces; or 2-3 pounds mixed chicken parts)
  • 3 Carrots
  • 1 White Onion (halved)
  • 3 Celery Stalks (cut into large chunks)
  • 1 Garlic clove
  • 5-6 Black Peppercorns
  • 5-6 fresh Italian Parsley sprigs
  • 1/2 teaspoon dried Marjoram
  • 1/2 teaspoon dried Thyme
  • 2 Bay Leaves
  • 1 tablespoon Kosher or Coarse Sea Salt (or to taste)
  • 3 1/2 quarts Water
Directions
  • Place all the ingredients in a large pot and bring to a boil.  Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes.  Turn off the heat and let cool.
  • With a slotted spoon, transfer the chicken pieces to a bowl.  Strain the broth into a container, cool, and refrigerate.  Remove the skin and bones from the chicken.  Shred or cut the meat into chunks for future use and refrigerate if not using right away.

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