![]() Please check the USDA website for up to date recommendations. Both the chicken and the broth are good for 3 days in the refrigerator and can be frozen up to three months. ![]() Poor a cup of the broth over the chicken and use the rest in future recipes. Transfer the chicken to a plate and leave the cooking liquid in the stock pot.Ĭook the cooking liquid down by a third so as to concentrate the flavors. Simmer for about 30 minutes or until the internal temperature is 165 degrees. It won’t change the results and no need to waste money on an additional ingredient.īring water to a boil and then reduce to a simmer. Only use broth if you have some that needs to be used up. Place Chicken Breasts in a single layer in the bottom of your stock pot.Īdd water / broth until it clears the chicken by an inch. Tweaking these recipes to serve your exact needs. These methods deliver perfect moist chicken every time. If you don’t have an Instant Pot or a Slow Cooker, the poaching the chicken on the stove top is a great alternative. This is the Instant Pot and the Slow Cooker that I use. I prefer to use the Instant Pot or a slow cooker because I like to put it in and forget it. The three methods I will be outlining today are Poaching Chicken on the Stove top, using an Instant Pot or using a slow cooker. So get all of your soup, salad, pasta and or sandwich recipes ready to be that much faster with this game changing meal prep. Wether you need Shredded Chicken Breasts for these amazing Chicken Enchiladas, or one of the other numerous recipes that have Shredded Chicken Breasts as one of the ingredients, these three recipes will be very handy. This post will outline three simple ways for you to make sure you always have Shredded Chicken Breasts on hand. Growing up in California gave me the love of Mexican food that I have passed on to my four kids, so Shredded Chicken Breasts is a freezer pantry staple. For your baby add a small amount of the stock in so that it's nice and moist.īaby able for texture - Add some peas and rice.įinger food - Place on the highchair or in our Silicone Suction Bowls and let your baby feed themselvesįreeze portions in your Mummy Cooks Portion Pots! It will last in the freezer for 3 to 4 months.Just like my Slow Cooker Sautéed Onions recipe, this recipe for Shredded Chicken Breasts is a fabulous way to always have Shredded Chicken Breasts on hand. If using a stand mixer (I highly recommend this!), use the paddle attachment and mix for about a minute.Remove the chicken and shred by either using a fork or stand mixer.Cook for a further 7 minutes until the chicken is cooked through. Next add the stock, turn down the heat to medium and place the lid on top.Allow the chicken to cook for about 5 minutes, then turn over to cook on the other side for a further 5 minutes. ![]()
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