Bring chicken, water to cover, and bouillon cubes to a boil over high heat in a large saucepan. Reduce heat, and simmer 20 to 25 minutes or until chicken is done.
Remove chicken from broth, and cool slightly; pull meat from bones, and shred with a fork, discarding bones.
Sprinkle with salt and seasoned pepper to taste.
Place in quart-size zip-top plastic freezer bags, and freeze up to 1 month. Thaw in refrigerator overnight.
