Simple Shredded Chicken

If you're making a recipe that calls for cooked chicken, like my Lightened Up Buffalo Chicken Dip, you can either shred up a store bought rotisserie chicken, or you can cook it yourself. I prefer the latter; rotisserie chickens are cheap and convenient, but filled with tons of additives that I'd prefer to avoid

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Either boneless skinless chicken thighs or bone-in skin-on thighs will work here. Just discard the skin and bones at the end if you're doing the latter

Step 2

Add your chicken to a parchment lined baking sheet, and season both sides with salt and pepper

Step 3

Roast at 250F for 45 minutes. Increase oven temperature to 425F, and cook for an additional 30-45 minutes, or until the chicken is around 190F

Step 4

Let cool totally before shredding with your hands. Discard any skin and bones

Step 5

I've marked a serving size as about 1 oz (28 g) cooked meat for ease of comparison and measurement. 6 thighs (828 g) should weigh about 621 g when cooked, as meat tends to lose about 25% of its raw weight when cooked

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