Boiled Chicken Breast

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2 boneless skinless chicken breasts

chicken stock

1 teaspoon fine sea salt and black pepper


1. Place the chicken into a saucepan large enough to hold it in a single layer.

2. Add the liquid, about 2 cups, or enough to submerge the meat.

3. Add a bouillon cube, some salt and pepper, dried herbs or spices, and any of the extras you wish.

4. Slowly bring to a boil. Lower the heat and simmer until the internal temperature of the chicken reaches 75 degrees Celsius/ 165 degrees Fahrenheit.

5. Check with a meat thermometer. Alternatively, cut a piece of chicken in the middle, the meat should be white, no pink is allowed.

6. Remove the parts from the stock and let rest for about 5 minutes before shredding or slicing.

Bon Appetit!

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