Sear the chicken: Searing the chicken before poaching it will give a better flavour. Begin cooking the chicken by placing it in a hot skillet with a drizzle of olive oil and searing it on both sides for3-4 mins on each side until it starts to turn golden. Do not worry about cooking it completely because it will continue cooking during poaching.

Prepare the Stock: In a medium saucepan, add the chicken stock, bay leaf, garlic, peppercorns, and any additional herbs or seasonings you like.

Poach the Chicken: Place the chicken breasts in the prepared liquid, ensuring they are fully submerged.

Heat Gently: Bring the liquid to a simmer over medium heat. Avoid boiling, as this can toughen the meat.

Simmer Until Cooked: Cover and let the chicken cook for about 20 minutes or until the internal temperature reaches 165°F (75°C) for a minimum of 2 minutes.

Rest and Shred: Remove the chicken from the liquid and let it rest for 5 minutes before shredding with two forks or using a stand mixer for a quicker method.

Storage Tips: Store shredded chicken in an airtight container in the fridge for up to 4 days.

Freeze in portions for up to 3 months for easy meal prep.