Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 1 pound/450 grams)
  • 4 cups water (1 liter)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black peppercorns (5 g)
  • 1 bay leaf (optional)
  • 1 clove garlic (whole, optional)
  • 1 small onion or half a large onion (quarter it, optional)

Instructions:

  1. Rinse the chicken breasts under cold water. Pat dry with paper towels.
  2. In a large saucepan, combine water, salt, peppercorns, bay leaf, garlic, and onion.
  3. Add the chicken breasts to the pot. Bring the mixture to a simmer over medium-high heat.
  4. Once simmering, reduce the heat to low and cover. Cook for about 20-30 minutes until the chicken is cooked through.
  5. Check doneness with a meat thermometer; it should reach 165°F (74°C).
  6. Use tongs to transfer the chicken to a cutting board. Allow it to cool slightly.
  7. Using two forks or your hands, shred the chicken into bite-sized pieces.
  8. Use immediately, or let it cool completely, then store in an airtight container in the fridge for up to 5 days.