The best way to make shredded chicken. The chicken was moist & delicious, and the stand mixer tip works wonderfully. I used bone-in, skin-on chicken thighs. Place the thighs in the pan skin side down to start. Once they're done being seared and poached, as per the recipe (make sure to add extra time), let them cool down a bit, then remove and discard the skin and bones before shredding. For the stock, I didn't have any ready to go, so I used a bouillon cube. Normally it makes 2 cups, however I made a concentrated 3/4 cups for the recipe I was using the chicken for. It made for intensely flavoured meat that worked in the casserole type recipe. This will be my go-to recipe for shredded chicken from now on!
