Alright, now I will divulge my deepest secret: How to make shredded chicken.
I found out that outside of Ohio, this is not a common thing. My husband, a New Englander, calls this "Ohio Chicken" and it is one of his favorites. I've always thought of it as either a hick food or some kind of traditional depression era cooking. Well I like it anyways so here it is:
- 1 whole cooked chicken de-boned
- 2 stalks of celery diced
- 1 medium onion diced
- 1-1 1/2 c. chicken stock, or 2-3 cubes chicken bullion
- 2-3 tbsp. constarch
- cooking oil
- buns or rolls
- in a medium to large sauce pan, add 1 tbsp cooking oil, celery, and 1/4 cup broth or 2 bullion cubes and 1/4 c. water
- sautee celery for 4-5 minutes over medium heat
- add onions and cook until onions and celery are tender, add broth as needed
- add chicken, stirring and shredding it with a fork, adding broth as needed to keep chicken from burning
- dissolve cornstarch in water and add to pan, stirring frequently until thickened
- season with pepper to taste
If extra salt is desired, add a bullion cube (or even a little sea salt) dissolved in a little water between step 4 and 5.
Serve on a bun or your choice of bread.
Note: I usually use a chicken that I have made stock from, making a smaller batch of shredded chicken and reserving some of the meat for chicken soup