Crumble the stock cubes into a saucepan and add the chicken breasts. Cover with 700ml cold water, then stir in 1 1/2 tsp fine salt and 1 tsp ground black pepper. Bring to a gentle simmer over a medium heat, then cover with a lid and reduce the heat to low. Aim for a very gentle simmer, with a few bubbles across the surface of the stock – be careful not to boil as this will make the chicken tough. Cook for 10-12 mins, until cooked through. If you have one, a meat thermometer into the thickest part of the chicken should register 75C.

Transfer the chicken from the stock to a plate to rest for 10 mins. Using two forks, gently shred the meat. Store in an airtight container in the fridge until needed. Will keep in the fridge for up to three days.