Shredding Poached Poultry

The firm breast meat is best suited to this technique. Remove the breasts from the carcass while still warm - they will come away more easily. Begin shredding at the tip of the breast and work along to the other end, using a fine-pronged large fork.

Place the chicken breast-side up on a cutting board and pull off the skin. Remove the breasts from the carcass and shred the meat with the prongs of a fork. Remove the leg and wing meat from the carcass with your fingers; use as bite-sized pieces or shred if you like.