A home cook is debating the best way to prepare uncooked chicken for a wild rice soup recipe, questioning whether the cooking method affects how easily it shreds. While rotisserie chicken is a common shortcut, they already have frozen chicken on hand and wonder if roasting, boiling, or baking makes a difference in texture. The post invites culinary advice on which technique yields the most tender, easily shredded meat.
Yesterday I found a recipe for chicken and wild rice soup that I want to make. It calls for 2 cups of cooked chicken, shredded. I know that commonly, folks get a rotisserie chicken and shred it, but I already have uncooked chicken in the freezer I want to use. So, my question is, does it matter how I cook it — roasting, boiling, baking, etc, before shredding? Does one cooking method work better for shredding than others? submitted by /u/ColleenCook [link] [comments]
