The Perfect Shredded Chicken and Broth
"Chicken boiled with onion, ginger, bay leaves and salt. The spices will bring a great flavor to the chicken and forms a fantastic broth simultaneously"
NotesDepends on the size of your saucepan and how much chicken broth you would like to make, you may adjust how much water to add in.
If you want to cook more chicken, please increase the cooking time accordingly.
After refrigerating for a few hours, all the fat from the chicken broth will be assembled onto the surface. It can be easily removed with a spoon.
To freeze chicken broth, I would suggest to divid it into smaller containers. Whenever you want to use it, you can just defrost the desired amount and leave the rest of it in the freezer.
Yields4 cups shredded chicken and 7 cups chicken broth
Ingredients
- 2.5 lbs chicken thigh, with skin and bones
- 0.5 oz fresh ginger, sliced
- 1 cup onion, roughly sliced
- 2 bay leaves
- 0.5 oz butter
- water
- salt to taste
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Rinse chicken with cold water and pat dry with a paper towel.
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In a 3-quart saucepan, melt butter and then sauté onion over high heat until translucent.
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Add ginger, bay leaves, chicken into the pan and fill it up with water. Make sure the chicken is completely covered by water. Add a pinch of salt and bring to a boil.
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Reduce to medium heat. Simmer for 30 minutes with cover or until the chicken is thoroughly cooked. The chicken is done when there is no pink coloring and the meat comes off easily from the bone.
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Remove chicken from pan to allow cool. Discard onion, bay leaves and ginger. To make this step easy, use a colander to separate all the ingredients from chicken broth. Pick out onion, bay leaves and ginger from there.
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When the chicken is cool, shred it with your fingers as you pick it off the bone. The skin can be easily removed. Simply tear the meat into stripes.