Cooked and shredded chicken recipe

Ingredients

• 1 stalk celery, cut in half
• 1 carrot, peeled
• 1 yellow onion, unpeeled, cut into quarters through the root
• 1 red bell pepper, cored, seeded, and cut in half
• ½ bunch cilantro
• 2 bay leaves
• 3 cloves garlic
• 8 cups good-quality chicken broth
• 3½ pounds boneless, skinless chicken thighs

1. Put the celery, carrot, onion, bell pepper, cilantro, bay leaves, and garlic in a 4- to 5-quart pot and pour in the broth. Bring to a boil, then adjust the heat so the liquid is simmering and cook for 10 minutes.
2. Slip the chicken pieces into the liquid and simmer until the chicken is cooked through, about 25 minutes.
3. Strain the broth. Set the chicken aside and discard the other solids.
4. When the chicken is cool enough to handle, coarsely shred it, getting rid of any fat as you go. You now have the makings of a meal as well as a bonus batch of enriched broth.