Chook Me!

I am making mashed potatoes with chicken gravy, how do I get the chicken pieces to shred up?

I am boiling the chicken pieces in the chicken stock I made and they are staying in pieces, if I keep cooking the pieces in the stock will they eventually start to fall apart, or should I take them out and shred them? ( I had bone in breasts so I boiled the bones and skin, reduced, and now I am boiling the chicken in the stock I made) Also I plan to take some stock out and let cool then add flour and put back in, will this make it thicken up a little?

Public Comments

1. HI. Remove the chicken from the pot and place it on a plate. Once it can be touched, peirce the meaty part of the breast with a kitchen fork. Take the fork and run it down the breast. Continue to do this until there is no more meat left on the bone. The proper way to thicken any liquid is to take about 2-3 tablespoons of flour or corstarch and place it in a bowl. Then slowly add the stock to the flour while mixing it. It should be a pasty texture. Once it has reached that consitency you can keep adding liquid until it gets to a milky consitency. Continue stirring to avoid lumps. Now you can add it to the pot of stock. Again, continue stirring to prevent any lumps. Follow this process and I guarantee you success!
2. why in the world would you want to shred chicken ? And if you did want to, it would have to be baked so it was drier, the way you are cooking it,it won't shred.