Boiled Chicken Breasts

Ingredients

• 1  bay leaf 
• 2  carrots quartered
• 2 rib celery with tops, quartered
• 4 pounds chicken breasts bone-in
• 1  garlic clove 
• 1 small onion quartered
• 1 teaspoon pepper 
• 2 teaspoons salt 
• 2 quarts water 

Equipment

• dutch oven

Directions

1. Bring all ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 to 40 minutes or until done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months. Strain and reserve broth to use fresh or freeze, if desired. Broth may be frozen in airtight containers.