Poached Chicken

Directions

1. 1
   In a large saucepan or Dutch oven, place the chicken, onion, garlic, and serrano.
2. 2
   Add cold water to cover and bring to a boil over high heat.
3. 3
   Reduce the heat and simmer until the chicken is opaque and the juices run clear when the thickest part of the meat is pricked with a knife, 15 to 20 minutes for breasts, about 30 minutes for whole chicken.
4. 4
   Transfer the chicken to a plate to cool; reserve the broth for another use.
5. 5
   When the chicken is cool enough to handle, remove and discard the skin and bones; chop or use your hands to shred the meat as directed in the recipe.