Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 4 cups low-sodium chicken bone broth
  • 1 tsp fine sea salt
  • 0.5 tsp black peppercorns
  • 2 cloves garlic, smashed
  • 1 stalk celery, roughly chopped
  • 1 bay leaf

Instructions:

  1. Place the chicken breasts in a single layer at the bottom of a large saucepan, ensuring they are not crowded.
  2. Add the 4 cups low sodium chicken bone broth, 1 tsp fine sea salt, 0.5 tsp black peppercorns, 2 smashed garlic cloves, 1 chopped celery stalk, and 1 bay leaf.
  3. Turn the heat to medium high just until you see the first tiny bubble reach the surface.
  4. Immediately reduce the heat to low, ensuring the liquid is shimmering but not actively churning.
  5. Cover the pot with a tight fitting lid to trap the steam and maintain a constant temperature.
  6. Cook for 15 minutes until the thickest part of the breast reaches 160°F on a thermometer.
  7. Remove the pot from the heat source but leave the lid on for 3 minutes. Note: This allows the juices to redistribute through the fibers.
  8. Transfer the chicken to a cutting board and let it rest for another 5 minutes until it is cool enough to handle.
  9. Shred using two forks by pulling with the grain of the meat.
  10. Store the shredded meat back in a splash of the poaching liquid to keep it from drying out.