Step 1

Place the chicken thighs in a large soup pot. Add 3-4 cups cold water, enough to cover the chicken by 2 inches.

Step 2

Generously season the water with salt, peppercorns, thyme, and your choice of spices and herbs.

Step 3

Bring the water to a low boil over medium heat, then use a pair of tongs to flip the chicken pieces.

Step 4

Place a lid over the pot and remove it from the heat. Let the chicken sit in the hot water for 10 minutes or until cooked through, and it reaches an internal temperature of 175F.

Step 5

Remove the chicken thighs from the water and set them on a large cutting board. Allow it to rest for 5 minutes before slicing, shredding, or dicing.