4 to 6fresh herb sprigs, such as dill, thyme, or tarragon (optional)
6(about 8 ounce) bone-in chicken breasts (skin on or off) or 6 (6-ounce) boneless skinless chicken breasts
Instructions
In a deep skillet large enough to hold all of the chicken in a single layer, add the celery, carrots, parsley, peppercorns, salt and herbs. Add 6 cups of water, or enough to just cover the tops of the chicken. Bring to a boil over high heat, then reduce the heat and allow the liquid to simmer for 10 minutes. Add the breasts, nestling them in so that they are covered by the liquid. Return the liquid to a simmer.
Cover the pan, lower the heat, and simmer until the breasts are cooked through, about 13 to 15 minutes for bone-in breasts, 6 to 10 minutes for breasts or cutlets (the thicker the chicken, the longer it will take). Adjust the heat as needed. Do not allow the liquid to come to a boil, which can make the breast meat toughen. The chicken should be springy when you press it.
Remove the chicken from the pan. Strain the cooking broth and cool. Save the broth for use in soups or other recipes that call for chicken broth or stock (see Note). Allow the chicken to cool to room temperature and serve or use in a recipe as directed.
Notes
The strained broth can be stored in the fridge in a tightly sealed container for up to 4 days. It can also be frozen for up to 9 months. Freeze the broth in small freezer-proof containers for easiest use, or perhaps freeze some of the broth in ice cube trays. When the cubes are frozen, transfer them to a freezer proof zipper top bag and continue to store in the freezer.