Poached chicken

4 chicken breasts, bone-in, skin on (boneless, skinless chicken breasts can be used, but chicken with skin and bones cooks up moister)

1 garlic clove, smashed

1 large bay leaf

Several turns of a black pepper mill

Fill a large pot about two-thirds full of water, enough to cover the chicken completely. Add garlic, bay leaf, and black pepper. Bring to a boil. Place the chicken into the boiling water. The water will stop boiling in a moment or so. Remove the chicken and place in a large bowl.

Cover the pot, and bring it quickly back to boiling. Put the chicken back in the pot, cover, and turn off the heat. Leave the chicken in the pot and the pot on the burner, but you will need no more heat. The water will be hot enough to cook the chicken. After one hour, the chicken is done. Remove the chicken, cool, debone, and shred.

This chicken can be used in preparation of several dishes, including quesadillas. It can easily be frozen and thawed for later use.

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