Cutting each chicken breast half into pieces will speed the cooking time.
- 32 ounces chicken broth, preferably low-sodium
- 2 cups water
- 1/2 onion, peeled and cut in half
- 1 clove garlic, peeled and smashed
- Freshly ground black pepper
- 2 bone-in, skin-on chicken breast halves
In a saucepan or pot over medium-high heat, bring all of the ingredients almost to a boil so that just a few bubbles break the surface of the liquid. Do not boil the liquid, or the chicken will become tough. Skim any scum that appears on the surface.
Reduce the heat to medium-low, cover and simmer gently, skimming as necessary, just until the chicken is cooked through, 15 to 20 minutes, depending on the size of the breasts.
Using tongs or a slotted spoon, transfer the chicken to a cutting board to cool. Strain the stock, discarding the solids. Taste and adjust the seasonings accordingly. When the chicken is cool enough to handle, remove and discard the skin and bones and slice, dice or shred the meat for another use.
Adapted from "Good Fat" by Fran McCullough (Scribner, 2003).
Tested by Renee Schettler.
E-mail questions to the Food Section at firstname.lastname@example.org.