Ingredients:

  • 2 (6 oz / 170 g) boneless, skinless chicken breasts
  • 6 cups (1.4 L) water
  • 1 tsp (6 g) salt
  • 1/2 tsp (3 g) black peppercorns, whole
  • 1 clove (5 g) garlic, smashed
  • 1 bay leaf

Instructions:

  1. Place the 2 (6 oz / 170 g) boneless, skinless chicken breasts in a single layer at the bottom of a large pot or Dutch oven.
  2. Pour in 6 cups of water, ensuring the meat is covered by at least an inch of liquid. Add 1 tsp salt, 1/2 tsp black peppercorns, 1 smashed garlic clove, and 1 bay leaf.
  3. Bring the liquid to a boil over medium-high heat. As soon as it reaches a boil, immediately reduce the heat to low.
  4. Cover the pot with a tight-fitting lid and simmer gently for 12 to 15 minutes.
  5. Use an instant-read meat thermometer to check the thickest part of the meat; ensure the internal temperature reaches 165°F (74°C) to be safe.
  6. Remove the chicken from the pot and let it rest on a plate for 5 minutes to allow juices to redistribute.
  7. Use two forks to pull the meat apart along the grain while it is still warm to shred.