How I Make/Freeze Shredded Chicken {Full Tutorial}

Posted by on July 26, 2012

 

I know I talk about freezing shredded chicken quite a bit, but it’s just so easy to do and saves my family so much time and money! Here’s a full tutorial of what I do, each bag of freezer chicken only costs me $2.14 to make, which makes for a very inexpensive meal! Check it out:

 

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Right now at Smart & Final you can buy Foster Farm Split Chicken Breasts for just $.99/lb (limit 4 packages). Each pack cost me roughly $5.00, just to give you an idea.

 

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You will need a stock pot to do this, or you can do smaller portions in smaller pots. First things first, I take all the skin off the chicken and place them in the stock pot. like so…

 

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Next, add your seasonings to the pot, you’re not only cooking chicken, but you’re going to make some homemade chicken stock to have for use as well! I added some celery, carrots, garlic, dry chopped onions (because I forgot to buy a real onion…), parsley, salt and pepper.

 

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Now fill your pot with water. You want to just cover everything like so.

 

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Cover the pot and heat it up! You want a full boil, then reduce the heat (keep the lid on) and cook for 40 minutes. Set your timer!

 

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As you can see we have a boil, I reduced the heat to medium-low which kept any sizzlers from popping out the sides of the lid.

 

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After 40 minutes this is what your chicken will look like. Now it’s really HOT, so just keep the lid off and let it sit until you can handle the chicken, about 1 1/2 hours. DO NOT TAKE CHICKEN OUT! You want it to sit in the water and cool down, this will keep it from drying out.

 

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Once the chicken and stock has cooled down start taking the chicken out with some thongs and shredded the chicken. It will literally FALL OFF the bone!!!

 

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Here’s a picture of all my chicken taken off the bone and shredded. It only took my like 10 minutes or so.You can then discard the bones.

 

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Look at all that LOVELY shredded chicken!!! Now it’s ready to be packaged up. I put 3 cups of chicken into freezer quart size bags and added 1/3 cup of stock to the bag with the chicken. This will also keep the chicken moist.

 

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Here I have 7 bags (that’s 7 meals worth) of chicken ready to be used for all kinds of recipes! So for just over $2.00 I have delicious MELT IN YOUR MOUTH chicken ready to use for our next meal.

 

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That’s not all, now I also have TONS of chicken stock. All you have to do is wait for the broth to cool down even more, strain it, and bag it into 2-3 cup portions. Freeze and you have stock whenever you need it! That saves you LOTS OF MONEY!

 

Directions:

  • When I get my chicken home I remove the skin to make a lower fat stock, but you don’t have to.

  • Place all your chicken breasts in a large stock pot, I typically do 8-10 breasts.

  • Add 2 celery ribs, 2 carrots, 1 onion, 4 garlic cloves crushed, salt and pepper.

  • Now add enough water to cover all the chicken and veggies.

  • Cover and bring this up to a boil, reduce heat, then simmer for about 40 minutes.

  • Turn the stove off, and let the chicken sit on the stove until it cools down enough to handle the chicken. This will keep the chicken moist and it won’t dry out.

  • Once cooled, use your fingers and shredded the chicken, it will literally fall off the bone! Place in freezer bags, I do 3 cup portions, and add 1/3 cup stock to bag. This will just help keep the chicken moist.

  • Now drain your stock and freeze in 1, 2, or 3 cup portions!

Comments

5 Responses to “How I Make/Freeze Shredded Chicken {Full Tutorial}”
  1. Kelly A. says:

    Great tutorial! I’ve been doing this myself for a couple of years too. A lightbulb went off one day when I was spending nearly 75 cents for a can of chicken broth — why am I not making this stuff?? (Oh, I also save the heels of bread or other day-old bread in a bag in the freezer, then when I get enough, I will make bread crumbs and keep in the freezer).

  2. Marleen says:

    Thank you so much for this tutorial. I have tried a similar approach, but I cook the chicken all day in a crockpot with water and chicken bouillon cubes. But I like your idea of seasoning with vegetables better. I think I need to run out and buy some chicken today!

  3. Karla S. says:

    HOw do you defrost it?

    • Aimee says:

      I just let it set in the refrigerator until it’s defrosted. Typically over night is best, or if I’m in a hurry I set it on the counter during the day until it’s defrosted.