Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Transfer to a large but shallow container, such as a 9- by 13-inch baking dish, to increase the surface area and speed cooling. Refrigerate, uncovered, stirring from time to time, until no warmer than 50°F (10°C), about 1 hour. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months.
Published at Wed, 06 Sep 2017 10:20:00 +0000