Things You'll Need

Instructions

1

Pour water into a large pot and season with salt to taste. You'll need about 6 cups of water for every pound of bone-in chicken breasts.
2

Season the water with aromatics to give the chicken an extra punch of flavor. Try adding quartered onions, cloves of crushed garlic, chunks of ginger, or whole peppercorns. Dried herbs like bay leaves, oregano, rosemary and thyme all pair nicely, as well.
3

Bring the water to a simmer over medium heat. If the chicken still has skin on it, remove the skin. Add the chicken breasts when the water begins to simmer. Skim off any foam that forms on the surface of the water. Do not allow the water to boil, since this can cause the chicken to become dry and tough.
4

Allow the chicken to simmer until it reaches an internal temperature of 165 degrees Fahrenheit, about 15 minutes. If you don't have a meat thermometer, slice into a piece of chicken to check if it's done. Fully cooked chicken will not be pink in the center.
5

Remove the pot from heat and chill the chicken in the broth until it is cool enough to handle.