Name: Poached shredded chicken for prep
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 1/4 lb boneless skinless chicken breasts, halved horizontally if thick; 2 tbsp salt; 1 tsp black peppercorns; 6 cloves garlic, smashed; 2 medium yellow onions, halved; 8 3/4 cups water

Nutrition

Per serving

2,164 calories

Protein: 438g; 80% of calories
Carbs: 26g; 5% of calories
Fat: 38g; 15% of calories

Ingredients

6 items

Instructions

Prep 15 min · Cook 30 min

Place the chicken breasts in a single layer in a large pot. Add the salt, peppercorns, smashed garlic, and onion. Pour in the water to cover the chicken by at least 1 inch.
Place the pot over medium-high heat and bring the water just to a boil, about 10 minutes. As soon as it reaches a boil, immediately reduce the heat to the lowest setting to maintain a very gentle simmer.
Cover the pot and poach for 12 to 15 minutes until the chicken is opaque throughout. Done when opaque in the center, 165°F.
For the moistest meat, let the chicken cool in the poaching liquid for 20 minutes before draining. Transfer the chicken to a cutting board and use two forks to pull the meat into shreds while still warm. To reheat from frozen, thaw overnight in the fridge or microwave for 2 to 3 minutes with a splash of water.

Nutrition

Ingredients

Instructions

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