Photo by Kyle Johnson
Shredded Chicken Breast
Prep time
Cook time
Total time
Author: Mickey Trescott
Serves: 6 servings
Ingredients
- 2 lbs pastured chicken breast, skin on
- ¼ teaspoon sea salt
- 2 tablespoons solid cooking fat
- 1 cup bone broth or water
Instructions
- Rinse the chicken breasts with cold water and pat dry. Bring to room temperature and sprinkle them with the salt.
- Heat the cooking fat in a skillet over medium heat.
- When the fat is melted and the pan is hot, place the chicken top-side down and cook for 5-7 minutes, or until browned. Flip the chicken, add the broth, cover, and lower the heat to a simmer. Cook for about 20 minutes, or until the internal temperature reaches 165 degrees F.
- Let cool and shred the meat (you'll have about 4 cups of shredded chicken breast meat for all sorts of wonderful uses!).
6 comments
For bone broth do you just bale a bone in roast or chicken and save the broth? We do not have access to grass fed or pasture fed chickens, so I will need to go elsewhere for that.
I just don’t think I can bring myself to eat organ meat. Is that a problem?
Do I need a probiotic?
Hi Beth! For broth, I use any bones I have left over from cooking – whole chicken carcasses, ribs, and any other meat on the bone. Eating organ meat is not a requirement for AIP, but your body will thank you for all the nutrients! Some people take beef liver supplements or cod liver oil to replace some of the nutrients they would be getting from eating organ meats. About the probiotic, it isn’t required, but a lot of folks like to take one to best support their gut health. Good luck!
Bone in chicken breasts or boneless?
Hi Amanda, boneless!
What kind of solid fat do you use? This is so new to me! I was a vegetarian for 19 years.
Hi Michelle! I use coconut oil, duck fat, lard, or tallow. Hope it helps!