Poach Chicken for Mexican Dishes Recipe

Preheat oven 300°. Rinse your chicken. Trim any hanging pieces of skin or fat, but don't skin the chicken before poaching. Make sure you remove the bag of giblets and neck if you're using a whole bird. Put your rinsed, trimmed chicken into the pot. Fill the pot with broth to cover the chicken or you can also use tequila and water as the liquid. Or use a little bit of all for double flavor. Add seasons to taste. Cook, barely simmering, until chicken is thoroughly cooked and pulling away from the bones. Allow to cool in the broth, then remove the meat from the bones and skin. Remove the fat from the top of the broth and shred the meat with hands.