Ingredients:

  • 4 kg (3 lbs) Boneless, Skinless Chicken Thighs and/or Breasts
  • 1 Tbsp (15 ml) Kosher Salt
  • 1 tsp (5 ml) Black Peppercorns (whole)
  • 6 cups (1.4 L) Low-Sodium Chicken Stock
  • 1 medium Yellow Onion, roughly chopped
  • 1 medium Carrot, peeled, roughly chopped
  • 1 stick Celery Stalk, roughly chopped
  • 2 large Bay Leaves
  • 3 cloves Garlic Cloves, smashed (Optional)

Instructions:

  1. Combine Aromatics: Place the chicken stock, salt, peppercorns, rough-chopped onion, carrot, celery, bay leaves, and garlic (if using) into the large stock pot.
  2. Bring to a Simmer: Heat the liquid mixture over medium-high heat until it just begins to simmer gently. Reduce the heat immediately to maintain a very light simmer—you should see small bubbles, not a rolling boil.
  3. Add the Chicken: Carefully place the chicken pieces into the simmering liquid. Ensure all pieces are fully submerged.
  4. Poach Gently: Cover the pot and allow the chicken to poach gently for 20–25 minutes. Critical Note: The water should never reach a full, aggressive boil, as this toughens the meat.
  5. Check for Doneness: Using a meat thermometer, check the thickest part of the chicken. It should register an internal temperature of 165°F (74°C).
  6. The Essential Rest: Turn off the heat. Leave the chicken covered, resting in the hot poaching liquid, for a further 10 minutes. This mandatory step draws the moisture back into the meat, ensuring maximum tenderness.
  7. Remove and Cool: Using tongs, carefully transfer the chicken pieces to a clean cutting board or a stand mixer bowl. Discard the aromatic vegetables from the pot.
  8. Shredding Method (The Chef Hack): Place the slightly cooled chicken directly into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low speed (Speed 2) for 30–60 seconds until perfectly shredded. Alternatively, use two forks to pull the meat apart manually.
  9. Moisten and Store: Ladle approximately 120 ml (1/2 cup) of the reserved poaching stock over the shredded chicken. This keeps the chicken juicy and flavourful for storage.
  10. Use or Store: Allow the shredded chicken to cool completely before portioning and storing in the refrigerator (up to 4 days) or freezer (up to 3 months).