12-16cupswaterpot should be 2/3 of the way full before meat is added
Instructions
Fill a stock pot 2/3 of the way full of hot water and place over medium high heat on the stovetop. Bring to a slow rolling boil.
Butterfly large breasts so each piece is the same thickness for even cooking. Add raw chicken to the pot. Let boil for 11 - 20 minutes (depending on their size or thickness) or until no longer pink inside the thickest part and reaches 165 degrees F.
Using tongs remove and put into a stand electric mixer fitted with a paddle attachment. OR put on a cutting board.
If using a KitchenAid use a clean towel to wrap around the mixer so chicken doesn’t fly out. Lock your mixer in place and mix on low until desired shredded size is achieved. Let shredded chicken start to cool in bowl until at room temperature before sharing with your dog.
If using a cutting board allow to cool enough to touch. Use a sharp knife to slice into small pieces. Then allow to cool completely to room temperature before sharing with your dog.
Storing leftovers - Place in an airtight freezer bag in the refrigerator if you plan to use the chicken within a few days. Leftovers can generally be refrigerated for 3-4 days. If freezing you should portion it out into the amount you want to feed your dog at a time so you can pull one or two out at a time. Wrap tightly in plastic wrap or aluminum foil, or in an airtight freezer-safe container. Label with the date to keep track of its freshness. Frozen cooked chicken can be stored for up to 2-6 months, depending on the type and packaging. Defrost overnight in the fridge.