|It's sitting there right on my counter, why had this not crossed my mind before? Genius|
The key to this is making sure the chicken is still very warm, to make it easier on your mixer. Cold or refrigerated chicken will not work as well. I locked down my mixer and decided to go slow, at the lower setting and kind of pulsed it, to make sure chicken wasn't going to explode all over the kitchen.
After a few pulses I realized it was going to work, and increased the speed a little bit.
|Shredded chicken in the KitchenAid mixer... hey that worked pretty good!|
It was a bit finer than if I had done it by hand. More like what a professional restaurant might use. Now it is ready to use in whatever recipe you want! I happened to use this in my chicken enchilada recipe, which I will post about very soon. Thanks and enjoy!