2large skinless chicken breastwith or without bones
¼white or yellow onion
1-2carrots, cut into big chunkswashed and stem removed
1large garlic clovespeeled
½teaspoonkosher or sea salt
A few fresh parsley leavesoptional
Place chicken breasts in the pot and add 5 to 6 cups of water over medium-high heat.
Add the onion, carrots, celery, and garlic, cover with lid and bring to a boil. Immediately reduce heat to low heat and skim the foam off the top. Discard foam.
Add the spices: salt, pepper, dried oregano and bay leaves.
Simmer gently (bubbles should barely break the surface at irregular intervals), covered until the chicken is cooked through.
Boneless breasts for about 25-30 minutes or bone in chicken breasts for 40-45 minutes . Cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center.
Remove the chicken from broth and let rest until cool enough to handle. Shred by pulling apart with your clean fingers or using two forks. It can also be shredded with a hand mixer on low speed.
Add 1 ½ cup of the cooked broth to prevent the chicken from drying too much.
Use in your desired recipe or store in refrigerator once is cooled.
Strain the broth through a fine-mesh strainer. Place in a large bowl and chill covered overnight in the refrigerator.
The next day, using a spoon, scrape off the accumulated fat from the top of the broth and discard.
Pour and fill – pour the broth into plastic jars, leaving about 1” of space from the top to allow room for the broth to expand as it freezes.
Store – store in the freezer for up to 3 months.
This recipe makes about 2 cups shredded chicken and 7 cups of chicken broth.