Arrange 4 chicken fillets or skinless thighs in a single layer in the bottom of a stockpot. Sprinkle with 1 tsp salt and add 2 crushed garlic cloves, 1 tsp black peppercorns and 1 bay leaf. Pour in enough cool water to cover the chicken by about 3cm. Place over a medium-high heat and bring to a boil. Immediately reduce the heat to low, cover the pot and allow to simmer for 12-15 minutes or until the chicken is completely opaque throughout. Remove from the heat and allow the chicken to sit in the hot water for another 5-10 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Shred using two forks, discarding the bones if using chicken thighs. Serve the shredded chicken hot or at room temperature, or allow to cool and then store in the fridge. To use the poaching liquid for a soup or another recipe, skim off any foam, then strain the liquid through a sieve and use as you would stock.
Add any other aromatics you like before covering the chicken with water, such as fresh herbs; sliced onions; peeled and sliced ginger; a splash of white wine or sherry; or any spices that will complement the dish in which the chicken will be used.