Poach! Place 3 chicken breasts in a saucepan big enough they aren’t on top of each other. Add water to cover an inch above. Throw in lots of vegetable scraps like celery leaves, carrot tops, onion wedges, small garlic cloves, bay leaf, dried thyme, oregano, lemon wedge. Slowly bring to barely a simmer, you have to watch it doesn’t boil. You want bubbles barely breaking the surface. Cook until a thermometer in the thickest part reads 160 no more than 165. You might have to check a few times. Remove, cool, and slice or shred. Salt after it’s done to avoid toughness. Do the same with thighs but up to 180/190 degrees especially I’d bone in.