Chopped & Shredded Roasted Chicken - for use in other recipes
By Monica
Makes 8 cups
This is a simple way to prepare moist and flavorful chopped or shredded chicken for use in a variety of recipes. Make this ahead and freeze it, and you'll be able to quickly prepare chicken salads, soups, casseroles, tacos, enchiladas, pulled chicken sandwiches, and more.
Ingredients
- 5 pounds bone-in, skin-on chicken breasts
- Olive Oil
- Kosher salt
- Freshly ground pepper
Directions
Preheat oven to 350 degrees. Arrange chicken pieces on rimmed baking sheet with the skin side up. Drizzle with olive oil and sprinkle generously with salt and pepper on both the front and back of each piece. Rub each piece all over to ensure that the oil, salt and pepper are well distributed. Bake for 35 to 45 minutes, until internal temperature at thickest part of chicken is 165 degrees. Let rest and cool for 30 minutes to allow juices to settle. Remove and discard the skin and bones. Chop or shred chicken as desired.
To Freeze: measure chicken in 1-2 cup quantities into pint or quart size freezer bags. Squeeze as much air as possible from bags, seal, and flatten the contents to make a thin, even layer of chicken throughout the bag. (This facilitates even thawing and reheating of chicken.) Freeze flat until frozen solid. Then bags may be stacked or stored upright in freezer.
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