- Level: Easy
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
- Yield: about 4 to 6 servings
Ingredients
1 quart chicken stock, preferably homemade
2 large whole bone-in chicken breasts (about 1 1/2 pounds total), split at the sternum
Directions
- In a large pot with a tight-fitting lid, combine the stock and chicken and bring to a boil. Cover and remove from the heat. Let stand until completely cool.
- Check the chicken for doneness. Simmer for 2 minutes longer if the chicken appears to be undercooked. Discard the bones and skin and cut into 1/2 to 3/4-inch cubes. Strain the cooking liquid and reserve for another use.
