I’ve banned forks, at least for shredding chicken in my kitchen.
I love sharing tips that save time and I’ve found one to pass along to you. In the past, I’ve been shredding hot chicken with my two forks and cooler chicken with my clean, bare fingers. Anybody with me? It all depends on how quick you’re trying to get supper on the table, my friend.
I first saw this tip on Pinetrest and I’ve found the source from Simply Healthy Family. Since I was in the middle of marinating 40# of bulk chicken, I couldn’t wait to test drive this fun tip. And I thought, “Why haven’t I ever done this?” since it’s my passion to save time.
I used my all time favorite boiled chicken recipe here to make scrumptious broth for the freezer while I’m up to my elbows in chicken. Actually, I confined myself to making two large stockpots. I had eleven or twelve breasts to shred when I was done with the recipe, thirty minutes later.
I allowed them to cool slightly in two batches (5 or 6 breasts each) for a about ten minutes and added 1 to 1 1/2 cups chicken broth. The broth keeps the chicken moist and keeps freezer burn out.
Then I allowed my Kitchen Aid to do the work. Wow, that was a timesaver.
Next I’m ready to bag two to three cups of chicken in each labeled quart size freezer bag. I’m careful to squeeze as much air out as possible and completely seal the bag.
I like to use a plastic shoebox to carry my goodies to the freezer or hold them in the freezer until they are solid. Then the bags can be stowed anyway.
I have three bags for each family pack of chicken I’ve cooked, plus what I like to call free broth. Be sure to check out the boiled chicken recipe to see a tutorial for freezing broth.
Six quick meals like quesadillas, pizza, tacos, BBQ sandwiches, enchiladas and more are located on my recipe index. Check out all our best freezer cooking ideas.
Am I the last one to know this tip?