Ingredients:

  • 1.5 lb Boneless Skinless Chicken Breasts
  • 2 cups Low-sodium chicken bone broth
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 0.5 yellow onion, halved
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 1 tsp Apple cider vinegar
  • 1 tbsp Cooking oil

Instructions:

  1. Pat the 1.5 lb chicken breasts completely dry with a paper towel.
  2. Heat 1 tbsp oil in your pot over medium high heat until it shimmers and swirls.
  3. Place the chicken in the pot and cook for 2 minutes per side until a light golden crust forms.
  4. Pour in 2 cups bone broth and 1 tsp vinegar, scraping the bottom of the pan to release the browned bits.
  5. Toss in the 0.5 onion, 2 smashed garlic cloves, 1 bay leaf, salt, and pepper.
  6. Bring the liquid to a light boil, then immediately turn the heat to low until only a few bubbles break the surface.
  7. Cover the pot and cook for 12 to 15 minutes until the internal temperature hits 74°C.
  8. Remove the chicken to a plate or bowl and let it sit for 5 minutes until the fibers relax and reabsorb moisture.
  9. Use two forks to pull the meat apart into thin strands until it looks velvety and light.
  10. Toss the shredded meat with a splash of the remaining poaching liquid to keep it juicy.