- 1 1/2 pounds boneless/skinless chicken breasts
- 3 cups (or more if needed)
- Black Peppercorns
- Optional aromatics: sliced lemon, carrot/celery, onion, thyme, rosemary, etc.
Bring Chicken Stock to a boil over high heat in a saucepan just large enough to hold 1 to 1 1/2 pounds boneless, skinless chicken breast halves in one layer; add the chicken breasts, making sure they are covered by the stock.
NOTE: I “flavor the stock” in many different ways. In this case, I added whole black peppercorns, slices of lemon, and sprigs of fresh thyme. Also, one could add aromatics such as slices of carrot and celery and an onion cut in half. Lots of ideas.
Simmer (NOT boil) them gently, uncovered, for 7 minutes. Remove the pan from the heat, cover it, and let it stand for 10 minutes. Remove 1 chicken breast to a plate and cut into the center to make sure the breast is cooked through. If it is, remove the remaining breasts to the plate. If it is not, return it to the saucepan, cover the pan, and simmer it for 2 minutes more, then remove the chicken to a clean plate and set it aside to cool.
Cool and refrigerate the stock for another use. Before using the stock again, just make sure you bring it to a full boil first then it is safe to use.