Ingredients

makes 8 cups chopped chicken and 8 cups broth

　　5 pounds bone-in, skin-on chicken breasts (about 6)

　　1 medium onion, cut into 8 wedges

　　2 medium carrots, quartered crosswise

　　2 celery stalks, quartered crosswise

　　2 dried bay leaves

　　3 garlic cloves

　　6 sprigs flat-leaf parsley

　　3 sprigs thyme (or 1/4 teaspoon dried)

　　

Step 1

Combine all ingredients in a 5-quart pot. Cover with water by 2 inches. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160°F, about 15 minutes.

　　

Step 2

Transfer chicken to a rimmed baking sheet and arrange in a single layer. When chicken is cool enough to handle, remove and discard skin and bones. Chop or shred meat, as desired.

　　

Step 3

With a slotted spoon, remove and discard vegetables and herbs. Strain broth through a fine sieve lined with a damp paper towel into a large bowl. If broth is more than 8 cups (2 quarts), return to pot and reduce over medium-high heat until you have just 8 cups. (Once cooled, broth can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months; thaw overnight in the refrigerator before using.)

　　Everyday Food: Light