SHREDDED POACHED CHICKEN / POLLO DESHEBRADO

      Title: SHREDDED POACHED CHICKEN / POLLO DESHEBRADO
  Categories: Ethnic, Library bk, Meats, Poultry
       Yield: 3 Cups
  
     1/2 md Onion, roughly chopped
       7 c  Water
       1 ts Salt
   3 1/2 lb Chicken, quartered
       1 ts Mixed dried herbs, such as
            -marjoram and thyme
       3    Bay leaves
            ----For a Chicken Breast----
     1/4 md Onion, roughly chopped
       3 c  Water
     1/2 ts Salt
       1 lb Whole chicken breast,
            -halved
     1/2 ts Mixed dried herbs-see above
       2    Bay leaves
  
   Place the onion, water and salt in a saucepan (a 4 quart one for a
   whole chicken, a 2 quart for a breast) and bring to a boil.  Cooking
   the whole chicken:  Add the dark meat quarters.  Skim off any foam
   that rises during the first few minutes of simmering, add the herbs
   and bay leaves, partially cover and simmer over medium heat for 10
   minutes. Add the breast quarters (plus additional hot water to cover,
   if necessary), skim off any new foam that rises once the liquid
   returns to a simmer, partially cover and simmer for 13 minutes. If
   cooking only chicken breast: Add the breast quarters (plus additional
   hot water to cover, if necessary).  Skim off any foam that rises
   during the first minute of simmering, add the herbs and bay leaves,
   partially cover and simmer over medium heat for 13 mintues. Remove
   the pot from the fire and let the chicken (whether whole bird or just
   breast) cool in the broth if there is time.  Skin and bone the
   chicken, then shred the meat into small pieces. Sprinkle with salt
   before using, unless directed otherwise in your recipe. Source:
   Authentic Mexican; Rick & Deann Groen Bayless.  MM by Lyn.
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