Shredded Chicken Recipe with Garlic and Herbs for 4 Servings

Instructions:

1. Prep the aromatics. Mince your 4 cloves of garlic and crush the 0.5 tsp of rosemary between your palms. Note: This releases the oils tucked inside the dried herb needles.
2. Heat the base. Place your large skillet over medium low heat. Add 1 tbsp olive oil and the minced garlic. Sauté for 1–2 minutes until you smell a sweet, toasted aroma.
3. Bloom the herbs. Stir in the oregano, thyme, rosemary, salt, and pepper. Sizzle for 30 seconds until the oil turns slightly green and smells incredibly fragrant.
4. Nestle the chicken. Place the 680g of chicken breasts in the pan in a single layer. Don't overlap them, or they won't cook evenly.
5. Add the poaching liquid. Pour in the 355ml of chicken bone broth and drop in the bay leaf. Wait until the liquid reaches a gentle simmer.
6. Simmer covered. Immediately reduce the heat to low. Cover with a tight lid and cook for 12–15 minutes until the meat is opaque throughout.
7. Verify the temp. Use a thermometer to ensure it has reached 74°C (165°F). Remove the chicken immediately and transfer it to a clean plate.
8. The resting phase. Tent the plate loosely with foil. Let it sit for 10 minutes to allow the fibers to relax and reabsorb moisture.
9. Shred and finish. Use two forks to pull the meat apart into strands. Drizzle with 2-3 tablespoons of the leftover pan liquid for a vibrant, juicy finish. Chicken Shawarma with Creamy Garlic Sauce for 4 — Master chicken shawarma with creamy garlic sauce using our 30-minute recipe. ...The Best Crispy Chicken Parmesan with Homemade Marinara — Achieve impossibly juicy chicken and a shatteringly crisp crust with this Hom...The Ultimate Garlic Parmesan Chicken Pasta Velvety Sauce Recipe — This Garlic Parmesan Chicken Pasta recipe ditches the gloop We use a clever t... $img_2$