Cooked Chicken

For more flavorful chicken, start with bone-in chicken and add a little celery, onion, a few herbs, salt and pepper to the cavity of the chicken or the poaching liquid. If you are working with boneless breasts, start them in chicken broth along with the aromatics. For moister cooked chicken, let it cool in the poaching liquid.
If a recipe calls for shredded chicken, shred it while it’s still warm. If you want cubed chicken, let it cool completely before cutting it.


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