I have been on a mission to make really soft shredded chicken, like the kind you get on a really good taco. After several failed attempts, I turned to simmering chicken as a method. Here’s what I found out from the community:
Summary
- Boiling chicken at a full boil for an extended time results in extremely soft and tender shredded chicken.
- Poaching chicken in a salty broth can also yield tender results as the juices are kept within the chicken.
- Sous vide cooking at a lower temperature for a longer period can provide the desired softness and safety.
- Using thighs instead of breasts for shredded chicken can offer more forgiveness and tenderness.
The Boiling Technique
Some users recommended boiling chicken at a full boil for an extended amount of time to achieve the desired texture. This method resulted in extremely soft and tender shredded chicken, similar to what you would get in a good taco.
The Poaching Method
Others suggested poaching the chicken in a salty broth. By bringing the chicken in a simmering broth, then turning off the heat and letting it cool covered, the chicken retains its juices and results in tender and flavorful shredded chicken.
The Sous Vide Approach
For those who prefer a more controlled cooking method, sous vide cooking was recommended. By cooking the chicken at a lower temperature for a longer period, users achieved the desired softness without compromising on safety.
Experimenting with different techniques and cuts of chicken can help you find the best method for achieving tender and soft shredded chicken for your favorite dishes. Whether you prefer boiling, poaching, or sous vide, there are various ways to unlock the secrets of perfectly soft shredded chicken.