When you want moist, plump, shredded chicken—I’m thinking about casseroles, soups, chicken salads—try poaching your chicken. When you sauté, grill, or sear, you end up with a crust on the outside; it’s delicious, no doubt, but sometimes you just want softer pieces. Shredding the meat is easy once you have nicely cooked chicken. Check out the video to see how it’s done, and try our delicious—and freezable—Chicken Enchilada Casserole for an easy dinner tonight and one in the bag for later.
from Simmer and Boil http://ift.tt/1zX9S2H via argon wine saver