Place the stock, water, celery tops, peppercorns and bay leaf in a small saucepan; bring to the boil. Add chicken; reduce heat until liquid is barely simmering.
2
Cook, uncovered, for 15 minutes, turning chicken halfway through cooking time, or until chicken is just cooked through. Remove chicken from poaching liquid. When cool enough to handle, shred or chop chicken as needed.
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