By admin on Jul 5, 2010 in Home and Garden

To shred roasted chicken, remove the meat from the bone, then pull it apart into thin pieces with two forks or your fingers.
Prep: 25 minutes
Total: 25 minutes
Get the recipe.
Credits to:Everyday Food Blog – MarthaStewart.com
Related Posts
- today’s recipe: Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce.
Pre... - today’s recipe: Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese
Prep: 20 minutes
Total: 20 minutes
Get the recipe.
Credits to:Everyday Food Blog - MarthaStewart.com... - today’s recipe: Buttermilk Chicken Caesar Salad
A buttermilk mixture makes a dressing and the marinade; you can prep the chicken up to a day ahead. Use the buttermilk left in the container to ja... - today’s recipe: Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side. When ... - today’s recipe: Chicken and Basil Stir-Fry
Often used in Thai cooking, Thai basil is also called holy basil. It has sharp-pointed leaves and tastes of mint, cinnamon, and licorice.
Prep: ...