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 Cuisines > Mexican cuisine > Search results
Shredded poached chicken
1/2 medium onion, chopped
7 cup water
1 tsp salt
3 1/2 lb chicken, quartered
1 tsp mixed dried herbs (such as marjorjam and thyme)
3 bay leaves

1. Place the onion, water and salt in a 4 quart saucepan and bring to a boil.
2. Add the dark-meat quarters. Skim off any foam that rises during the first few minutes of simmering, add the herbs and bay leaves, partially cover and simmer over medium heat for 10 minutes. Add the breast quarters (plus additional hot water to cover, if necessary), skim off any new foam that rises once the liquid returns to a simmer, partially cover and simmer for 13 minutes.
3. Remove the pot from the fire and let the chicken cool in the broth, if there is time.
4. Skin and bone the chicken, then shred the meat into small pieces. Sprinkle with salt before using. 
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