Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 6 cups (1.4 liters) chicken broth or water
  • 1 medium yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Combine chicken broth, onion, carrots, celery, garlic, thyme, rosemary, peppercorns, salt, and pepper in a large pot. Bring to a boil over medium-high heat.
  2. Gently lower the chicken breasts into the boiling broth. Reduce heat to a simmer (small bubbles should barely break the surface).
  3. Simmer for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  4. Remove the chicken from the pot and place it on a clean cutting board. Let it cool slightly for about 5-10 minutes.
  5. Use two forks to shred the chicken, pulling apart the meat in the direction of the grain. Alternatively, use a stand mixer with the paddle attachment.
  6. If desired, add a spoonful or two of the poaching broth back into the shredded chicken to keep it extra moist.
  7. If needed, season to taste with salt and pepper
  8. Use the shredded chicken in your favorite recipes!