Shredded Chicken

This is not so much a recipe as it is basic instructions on a way to prepare chicken. A lot of the dishes that I make call for shredded chicken - whether it's for enchiladas, Mexican casseroles, or chicken salad - I find myself making this a lot.

It's not a complicated dish, but it's very useful! And the bonus is that you can flavor it however you want. The rotisserie chickens at the supermarket that everyone raves about are frankly, overpriced, and difficult to cut up. And the cubed, cooked chicken in the prepared meats section is equally overpriced.

So buy a bulk pack of chicken breasts and throw them in the freezer - you won't be sorry!

Shredded Chicken
Makes 1 1/2 to 2 cups

2 boneless, skinless chicken breasts (about 1 pound)
chicken flavored bouillon
kosher salt
coarse ground pepper

Wipe off chicken with damp paper towel and place in medium saucepan. Cover with water and add several pinches of bouillon, salt, and pepper.

Cover saucepan and bring water to a boil. Once boiling, uncover and maintain at a simmer for 20 minutes.

Place chicken on paper towels and wait until cool enough to handle.

I never said it was pretty.

Shred chicken with two forks or by pulling apart with your fingers. Keep in the refrigerator until ready to use.