- 6 bone-in, skin-on chicken breast halves (or 3 full breasts)
- 4 cloves garlic, smashed
- 2 to 3 celery stalks, quartered
- 1 bay leaf
- 1 carrot, quartered
- 1 lemon, sliced
- 1 onion, quartered
- Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
- Kosher salt
Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.
