This is a very simple way to cook a chicken when shredded chicken meat is desired for stir fries or chicken salads. It is a precursor to making broth, only removing the chicken when the meat is just cooked so it is just done, before it has a chance to be overcooked.
1 whole chicken
2 stalks celery
1 bunch parsley
2 tablespoons vinegar
10 whole black peppercorns
Rinse the chicken and pat dry with paper towels. Place the chicken in a stock pot and cover to a depth of two inches with cold, filtered water. Bring water and chicken to a boil.
Cut onions, carrots and celery into chunks. After the chicken comes to a boil, skim the surface of the broth, removing any scum. Then add the vegetables and remaining ingredients. Reduce the heat and simmer for 1 hour or until the chicken is cooked through, and the juices run clear at the thigh when pricked with a fork. Remove the chicken and let cool.
Continue to simmer the broth on the stove.
When the chicken is cooled, remove the meat from the bones and shred using a knife and fork or prepare in any way desired.
Return any bones, skin and the chicken back to the stock pot and continue to simmer the broth, for as long as desired, up to 24 hours. Do not let it come to a boil as this will make it cloudy, a slow simmer is best.
Strain the broth through a mesh strainer. Discard the vegetables and bones and place the broth in the fridge.
A delicious soup can be made by adding the broth back to the shredded chicken. This can be done the same day if the broth is cooked just a bit longer after removing the chicken. Or the broth can be used for other meals and the chicken used to make a stir fry or chicken salad. Enjoy!