Cooked Chicken Instructions - chicken breasts

Method

• Combine the chicken, onion, carrot, parsley, peppercorns, and bay leaf in a large saucepan with water to cover by about 2 inches.
• Cover loosely and bring to a gentle boil (a few bubbles).
• Use a spoon to skim off and discard any foamy surface residue.
• Cook until the chicken is opaque throughout, about 30 minutes.
• Use tongs to remove the chicken to a plate.
• Remove and discard any skin.
• As soon as it is cool enough to handle, pull the meat off the bones.
• Cut the chicken into the size needed for the recipe and refrigerate for up to overnight, if not using immediately.
• Return the bones to the broth.
• Continue cooking the broth, uncovered, for at least another 30 minutes.
• Taste the broth (after cooling it on the spoon), and if it has a good chicken flavor, strain the broth into a large bowl.
• Discard the bones and seasonings.
• (Any salt and pepper will be added when the broth is added to a filling.)
• The broth is ready to use or it can be covered and refrigerated for up to 2 days.
• Or, the broth can be sealed in freezer containers and frozen for up to 1 month.