Ingredients:

  • 1 whole rotisserie chicken (approx. 3 lbs)
  • 2 tbsp chicken broth
  • 1 tbsp melted butter

Instructions:

  1. Carefully remove the legs and wings from the carcass. Slice the breast meat away from the ribcage using long, sweeping motions with a carving knife and place all primary meat cuts into a large mixing bowl.
  2. Using two forks, pull the meat apart along the natural lines of the fiber, working from the thickest part of the breast outward to create shreds approximately 1/2 inch in length.
  3. If the chicken was refrigerated, stir in the chicken broth and melted butter. Toss gently until the meat is glistening and velvety.