Whenever I need chicken for recipes, I don’t like to boil my chicken, I prefer it roast several breasts, and freeze the left conveniently slices or cubes in freezer bags in the freezer.
Roasting Chicken: Preheat the oven to 400°F.
Roast 6 lbs of boneless, skinless, chicken breasts, within a couple of 13x18x1-inch sized, half sheet baking pans (aka: jelly-roll). Cover meat loosely with foil.
Using a digital thermometer, stab the probe into the thickest part of a breast. Set the thermometer’s temperature and alarm to ring at 155°F. Roast for roughly 45 minutes.
Remove the pan/s from oven, with foil and probe intact. Reset the temperature to ring at 160°F. Drain off the fabulous, rich chicken brother (about 1 cup) into a zip-bag to freeze. Label and date.
To Shred HOT Chicken :
Immediately transfer just what you want to shred into gallon plastic bag/s (but NOT zip-type). Tie each bag into a loose knot. Wearing gloves, to protect hands from heat, manually tear HOT chicken apart. Transfer back meat onto baking pans; to flash freeze for 30 minutes, covered with foil. Break up the frozen shreds, and transfer to freezer bags. Label and date. Add thawed or unthawed to recipes.
Alternate Methods: Immediately shred hot chicken with a Kitchen Aid mixer and flat blade.
You can also use a Crockpot, [6-Quart Slow Cooker] using the cooking probe.
Here’s how I love to use
cooked chicken for my recipes!