Shredded Chicken
A recipe from Georgia Department of Education School Nutrition
This base recipe provides all the details necessary to shred raw chicken. Large batches can be made to have on hand and use as needed.
Ingredients:
- 12 lbs Chicken breast, boneless, skinless, raw
- 2 tbsp + 2 tsp Salt, Kosher, divided
- 2 tsp White pepper, ground
Steps:
- Pound the chicken breast to an even thickness to ensure that they all cook at the same rate.
- Place chicken, in an even layer, on sprayed parchment lined baking sheets.
- Sprinkle with 2 tablespoons salt and white pepper and cover pan tightly with foil.
- Bake at 350°F degrees for 15-20 minutes.
- Remove from the oven, discard foil, and allow to cool 5 minutes. Chicken should still be warm but cool enough to touch.
- Place the warm chicken in mixer. Using the paddle attachment, shred chicken.
- Begin on a slower speed. Once the chicken begins shredding, increase to medium speed.
- Once shredded, chill the chicken to 41°F degrees or below.
- Store shredded chicken at 41° degrees or lower, labeled and dated, for up to seven days.
Cook to 165°F or higher for 15 seconds.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Freeze shredded chicken, labeled, and dated, for future use. Thaw before using.
Recipe Details
Harvest of The Month
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #3 (Complex)
Portions:
68
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 71 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2 | g |
| Sodium: | 270 | mg |
Additional Recipe Photographs
