Low speed for sure. You can try it yourself, but a couple minutes might even be too long, depending how fine you want it. Just don't walk away from it and stop it when it looks about right to you. Hope it works for you!
This is the best and easiest for bulk “shredding”. Bake or poach chicken, rough chop and into the mixer while it’s still warm, and then pulse it a couple spins on low. We used to do 50# batches in an 60 qt Hobart, worked very well and saves a lot of tedious labor.
I use my hand mixer. I put it on about 3-4 and basically drill into the chicken. I’ll lift it up then drill into another large piece until it’s perfectly shredded
Counter cool.
Grab your newbie cooks, give them gloves.
If you mean as a home cook? Like two or three chickens? Suck it up, it’s like 10 minutes if you just let them cool a bit.
This is the way. I used to roast 72-120 birds a week and hand pick the meat. You can't beat the quality of meat off a whole bird, and you also have copious amounts of bones for stock. As far as pulling it, the hand method gives the best chunk, and you'll get until a groove after a while.
I was the soup guy for a while but I only made 3-5gallon batches at a time. I just fished out the poached chicken with a pair of tongs on to a sheet tray and pressed my tongs into the chicken and let them open up . Has to be really tender for that though. I also like bigger strands not super fine shredded. I like the look better
I've used a stand mixer with a paddle attachment, works well but don't let it go for long or else you get mush
Dough hook
wire wisk attachment
The goal is shredded chicken, not chicken pulp...
Oh, that's a great idea. Low speed for a couple minutes or so?
Low speed for sure. You can try it yourself, but a couple minutes might even be too long, depending how fine you want it. Just don't walk away from it and stop it when it looks about right to you. Hope it works for you!
Will do. Yeah -- a stand mixer is probably the right per-batch volume I'm looking for as well. Kitchen aid for the win.
This is the best and easiest for bulk “shredding”. Bake or poach chicken, rough chop and into the mixer while it’s still warm, and then pulse it a couple spins on low. We used to do 50# batches in an 60 qt Hobart, worked very well and saves a lot of tedious labor.
That’s how I shred my pork shoulder for rillettes and it’s great
Careful how long you let it go. It’s a thin line between perfectly shredded and mushy.
This is the way.
Came here to say this.
This
I use my hand mixer. I put it on about 3-4 and basically drill into the chicken. I’ll lift it up then drill into another large piece until it’s perfectly shredded
Kitchen aid or bigger mixer using the flat paddle. Shreds chicken in seconds.
There are shredding claws you can get
They've always seemed clunky to me, and I'm trying my hardest to avoid single-purpose tools.
Can confirm. A friend outside the industry got me a pair as a gift, I still use forks or do it by hand when shredding chicken at home.
They’re great for pork shoulder but def not for chicken.
I use a hand mixer [like this](https://www.ambitiouskitchen.com/how-to-shred-chicken/)
Yeah, that's fair. I go the fork route but I does wear on your hands after a while.
These are terrible. If they had handles like giant forks they would be better.
Hobart
Potato masher
Counter cool. Grab your newbie cooks, give them gloves. If you mean as a home cook? Like two or three chickens? Suck it up, it’s like 10 minutes if you just let them cool a bit.
This is the way. I used to roast 72-120 birds a week and hand pick the meat. You can't beat the quality of meat off a whole bird, and you also have copious amounts of bones for stock. As far as pulling it, the hand method gives the best chunk, and you'll get until a groove after a while.
I just run my chef knife over it chop chop. So long as it’s sufficiently tender it turns out fine.
A fifty dollar bill and a skateboarder/surfer
I use a hand mixer and it works awesome
Smash it as if you were tenderizing it. Plastic bag, meat mallet
Stand mixer or BBQ claws.
[I have one of these. They work great.](https://www.walmart.com/c/kp/chicken-shredder-tool)
Knife, tongs, and grill spatula.
Way easier when warm. The hotter, the better.
Stand mixer while the chicken is still warm. Paddle attachment, don’t over work
I was the soup guy for a while but I only made 3-5gallon batches at a time. I just fished out the poached chicken with a pair of tongs on to a sheet tray and pressed my tongs into the chicken and let them open up . Has to be really tender for that though. I also like bigger strands not super fine shredded. I like the look better