This time of year, turning on the oven is an absolute no-go. I love cooking a batch of this chicken every couple of days to use in salads and sandwiches. It is tender, flavorful and delicious.


  • 1.5 lbs of organic chicken breast
  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 fresh sage leaves
  • 1 T sea salt
  • 10 peppercorns
  • Filtered Water to cover

Serves 6


  1. Add the chicken to a medium sized saucepan with lid.
  2. Top with herbs and salt and pepper.
  3. Fill saucepan with water.
  4. Heat over low heat for 20-30 minutes. Turn off heat and let cool.
  5. You may need to adjust the cooking time based on the size of your saucepan and the thickness of the chicken. Internal temperature of chicken should be 165 degrees.
  6. Once cool, remove the chicken and chill in the refrigerator. Use as desired.