Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 4 cups water or low-sodium chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp whole black peppercorns
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 3 sprigs fresh parsley or thyme
  • 1 stalk celery, cut into 2-inch pieces

Instructions:

  1. Place the raw chicken breasts in a single layer at the bottom of a large pot or Dutch oven, ensuring they do not overlap.
  2. Pour the water or broth over the chicken until submerged by at least one inch. Add the salt, peppercorns, onion, garlic, bay leaves, herbs, and celery.
  3. Place the pot over medium-high heat. As soon as the liquid reaches a boil, immediately reduce the heat to low to maintain a gentle, 'lazy' simmer.
  4. Cover the pot with a lid and simmer for 12–15 minutes.
  5. Check the thickest part of the breast with an instant-read thermometer; it is done when it reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken from the liquid and let it rest on a cutting board for 5 minutes before slicing or shredding with two forks.