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.
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