• Assemble the pot: Place the chicken into a saucepan large enough to hold it in a single layer. Add the liquid, about 2 cups, or enough to submerge the meat. Add a bouillon cube, some salt and pepper, dried herbs or spices, and any of the extras you wish.

  2 frozen boneless skinless chicken breasts + water + 1 cube chicken bouillon + 1 teaspoon fine sea salt + 4 black peppercorns or ¼ teaspoon black pepper
• Boil frozen chicken: Slowly bring to a boil. Lower the heat and simmer until the internal temperature of the chicken reaches 165°F/ 75°C, about 20 minutes.
• Check with a meat thermometer. Alternatively, cut a piece of chicken in the middle; the meat should be white, and no pink is allowed.
• Rest boiled chicken: Remove the parts from the stock and let rest for about 5 minutes before shredding or slicing.

Cooking time:

• Frozen boneless skinless breasts: about 20 minutes.

  Fresh boneless, skinless chicken breasts: 12 to 15 minutes.

  Fresh bone-in, skin-on chicken breasts: about 30 minutes or longer, depending on size.