Place the chicken in a saucepan with the onion, garlic, salt and peppercorns and add water to cover.

Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is just cooked through, about 25 minutes.

Allow chicken to cool in the poaching liquid.

Remove the skin and bones and slice, shred or cube the meat to use as desired.

You can place the bones back in the poaching liquid with some fresh chicken parts and some carrots and celery and simmer very gently to make a stock. Click here for how to make chicken stock.