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Another utensil question:

Strange but true, it took the pandemic for me to discover poached and home-frozen boneless chicken breasts. I know about slicing or cubing freshly poached chicken breasts before freezing them; now I'd like to try "pulling" them.

If two forks work for me, well and good, but if not, then I'll have to try another utensil, like meat claws. The prongs of good meat claws are very sharp, so how would I store and dry the claws safely?

For Meat claws, I highly recommend "Original Bear Paws", which are available for about $13 from Amazon. They make fast work of shredding. I can fully shred 2 pounds of meat in about 2 minutes. They also are great for lifting large roasts.

First safety I recommend you buy them in one of the BRIGHT colors, so you can easily see them in your utensil drawer.

Washing and drying -- they are dishwasher safe on the top rack. If you have to hand wash and dry them, I would hold them 'tines' downward and dry working top downward.

Storage -- I have mine pressed into dense, closed-cell foam, like expensive, heavy electronics come packaged in; pool noodles are made from this type of foam. Pressing them into the foam the first time kind of takes gorilla strength, but after that they go in fairly easily. You can make them easier to insert the first time by cutting an 'X' in the foam with a utility knife for each claw tine.

I've always shredded chicken with my hands; it's fast and easy to get the size shreds you want. That's how my daughter-in-law's family in Mexico does it and they go through a lot of shredded chicken when they are having a big party.

I use meat serving forks for shredding - the kind that you usually get one of in a set of silverware. I have a lot of place settings so I have a couple of them, and they work great, better than regular eating forks because they are wider and sturdier.

Thanx for all your suggestions :) (Oh boy, what I'm learning about forks!)