Fermentations, Ruminations & Meditations
Shredded Cider Chicken
2 1/2 cups cider
2 1/2 cups water
3 garlic cloves (crushed)
3 quick turns of fresh ground pepper
4.75 grams of dry/condensed chicken bouillon, or about one cube
2 teaspoons salt
2 chicken breasts
Combine cider, water, crushed garlic cloves, fresh ground pepper, chicken bouillon, and salt in a medium to small saucepan.
Bring it to a boil.
Add chicken breast (it helps to either cut it in fillets first or in chunks).
Simmer the chicken for about an hour or until the meat starts shredding away from itself.
Pair the chicken with other dishes or just eat it as is.
Don't throw away the broth. You can use the stock in other dishes, or use it as a base for a chicken noodle soup!