A rich and succulent shredded chicken cooked in one pot.
Generously salt and pepper a clean raw whole chicken.
Heat the dutch oven over medium high heat and melt the cooking fat.
Add the chicken and brown all sides evenly.
Add the onion and garlic to the pot and sauté it around the chicken until they start to brown. Add the herbs if desired.
Add the chicken stock and bring the whole pot to a slow boil. Start the chicken cooking breast side down. Skim any fat or impurities from the surface of the stock.
Cover the dutch oven and simmer over low heat for 45 minutes.
Remove the lid and flip the chicken over in the both. Cook the chicken breast side up for another hour and 15 minutes. The size of the chicken will effect the cooking time. The chicken is done when a leg bone will pull off easily.
Remove the cooked chicken from the pot and let it cool in a large bowl. Meanwhile reduce the broth by turning the heat up to medium and leaving the dutch oven uncovered.
When the chicken is cool enough to touch, pick all the meat from the bones and shred it with two forks. Either freeze or add the bones to a separate stock pot to make another batch of chicken stock.
Add the shredded meat back into the reducing broth. Taste the meat and broth together and season it with additional salt and pepper accordingly.
This shredded chicken dish is delicious served over Spanish rice or cauliflower rice!