Directions

1. Place chicken pieces in a large pot and fill with enough water or broth to cover. Add salt, peppercorns, onion, garlic, cumin seeds, rosemary and thyme. Place pot over medium heat and simmer chicken, uncovered, until it is cooked through, and an instant-read thermometer inserted in the thickest portion of chicken registers 155°F, 25 to 30 minutes.
2. Using tongs, transfer chicken pieces to a plate and let them rest until they are just cool enough to handle; chicken is easier to shred when it is still warm. Use tongs, 2 forks, or your hands to pull it into pieces. Save that poaching liquid and use it to make soup. Let chicken cool completely and store in an airtight container in refrigerator up to 3 days.