Made shredded chicken tonight. Breasts slow cooked in chicken broth with a couple of herbs and spices, Tabasco, white wine vinegar and 2 shallots and 2 large garlic cloves sliced in half. Shredded across 20 minutes and 4 rounds, after removing chicken from slow cooker and initial breaking up of the breasts, boiled then poured in a ladle of the stock and shredded, gave it 5 mins in the oven to evaporate water out of it and repeated 4 times. It created chicken with a really deep chicken flavour I had some leftover breast meat from a roast on Sunday to give a direct comparison and it really did give it a much deeper flavour.
