Thawed breasts (or frozen if you have to even works, just throw an extra 5 minutes on there), and water to just cover the breasts. You can use broth, seasonings, marinades (if you don’t mind extra calories since it’s cold outside). But during my cut, I was just using water, shredding it after, and adding some seasoning. No extra calories and you can mix it up to keep things interesting.
I’m not chef man, but it’s another tool in the making-boring-meals-interesting regimen. You can do so many different things with it.
Thawed was the word I was looking for...lol. I just bake a few lbs so as soon as I run through those gonna try this. Thanks


















