Chicken as food

Poached shredded chicken The most flexible protein in the fridge, precisely because it tastes of very little yet. Chicken breasts or thighs simmered gently in salted water or broth, never at a hard boil, come out tender rather than stringy, and shredded with two forks they keep for up to four days in an airtight container. Season it as you go rather than on Sunday. One night it takes taco spices and goes into tortillas with black beans; the next it is chicken salad on toast, a topping for a farro bowl with tahini sauce, or a handful dropped into noodle soup. Pull the meat a few degrees before it is done and let it rest covered, since dry chicken is overcooked chicken.