Okay, so I feel a little stupid asking this, because I'm generally a pretty confident cook, but I have a question about shredded chicken. Roasted, shredded chicken is often called for in recipes (burritos, soups, etc). I rarely have any leftovers sitting around. Instead, I end up subbing in sauteed chunks of chicken breast or thigh, but the texture isn't the same. How can I get the nice shreddy texture from boneless meat?
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