Cover the chicken with water or chicken stock, and bring to a boil, simmer over medium for 25-30 minutes. Drain chicken and shred with 2 forks.Shantal Â· 6 years ago. Thumbs up.ou want to seal the chicken as quickly as possible. Either a very hot (preferably cast iron) skillet, toss the chicken in a little oil (peanut oil holds at high temperature) until it's seared on both sides, or an open flame, like a broiler or barbecue, turning it just about constantly. Wither way should take a minute.