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

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
step-by-step directions
step-by-step 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.

Watch how its made

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Mexican Shredded Chicken

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