This is actually the base for dozens (if not hundreds) of recipes. It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe. It is always better to let it cool after poaching so you don’t burn yourself.
INGREDIENTS
STEP BY STEP
- Bring 3 C of water to a boil
- Add 1 TBL salt
- Cut your chicken into pieces so it compactly fits into your pot
- Add water just to barely cover your chicken
- Add 1 bay leaf, 1 TBL peppercorns (whole) , 3 cloves garlic (whole) and 1 onion (pieced)
- Bring to a full boil, then reduce heat
- Cover and simmer for 20 minutes
- Drain and set aside to cool
- Discard the chicken skin, bay leaf, peppercorns, garlic and onion
- Retain the chicken stock for use in other recipes
- After it can be safely handled, use two forks to shred it into pieces/strips
