Ingredients:

  • 4 pieces (approx. 20 oz total) Boneless, skinless chicken breasts (large) OR boneless thighs
  • 6 cups Low-sodium chicken broth
  • 2 cups Water (if needed)
  • 1 medium Yellow onion (quartered)
  • 2 medium Carrots (roughly chopped)
  • 2 stalks Celery stalks (roughly chopped)
  • 3 cloves Garlic cloves (smashed)
  • 1 Tbsp Kosher salt
  • 1 tsp Whole black peppercorns
  • 2 leaves Bay leaves (dried)

Instructions:

  1. Prepare the Poaching Liquid and Aromatics: Combine the chicken broth, water, onion, carrots, celery, smashed garlic, salt, peppercorns, and bay leaves into a large stock pot. Cover and bring the liquid up to a gentle simmer (just below boiling) over medium-high heat. Taste and adjust salt if necessary.
  2. Poach the Chicken: Carefully nestle the chicken pieces into the simmering liquid, ensuring they are fully submerged. Reduce the heat immediately to low. The liquid should barely ripple. Simmer gently for 15–25 minutes. Check doneness with an instant-read thermometer; the chicken is cooked when the internal temperature reaches 165°F (74°C).
  3. Rest and Cool: Once cooked, remove the pot from the heat. Leave the chicken covered in the hot liquid for 10 crucial minutes to allow the juices to redistribute. Use tongs to transfer the chicken pieces to a large cutting board, reserving the flavorful poaching liquid.
  4. Shred the Chicken: Let the chicken cool slightly until warm (about 5 minutes). Use two forks, or use a stand mixer with the paddle attachment on low speed for 30–60 seconds until perfectly shredded. Stir 1–2 tablespoons of the reserved poaching liquid back into the shredded chicken before serving or storing to maintain maximum moisture.