Ingredients:

  • 6 cups low-sodium chicken broth
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 2 lbs boneless, skinless chicken breasts

Instructions:

  1. Combine the chicken broth, salt, pepper, garlic, and thyme in a large pot. Bring to a boil over medium high heat, then immediately reduce to a very low simmer.
  2. Carefully slide the chicken breasts into the simmering liquid, making sure they are fully submerged. Cover with a lid and cook for 12-15 minutes.
  3. Use a meat thermometer to remove the chicken when the thickest part reaches 160°F (71°C), until it feels springy but not hard.
  4. Transfer the chicken to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
  5. Using two forks, pull the meat apart along the natural grain.
  6. Alternatively, use a hand mixer on low speed for 30 seconds until the meat separates into fine strands.
  7. Taste a piece and add a pinch of salt if needed.
  8. Set aside for your favorite use.