better than bouillon follow directions on bottle according to how much water you add to your pot to fill 3/4 of way full
Fill a stock pot ¾ full of hot water and place over medium high heat. Add the veggies, garlic, Bouillon and spices to the pot. Combine and bring to a rolling boil.
Remove any extra fat from chicken and butterfly large breasts for even cooking. Add raw chicken to the pot. Let boil for 11minutes or until no longer pink inside.
Using tongs remove to an electric mixer fitted with a paddle attachment. Use a clean towel to wrap around the mixer so chicken doesn’t fly out.
Lock your mixer in place and mix on low until desired shredded size. Let shredded chicken start to cool, repeating cooking process until all your raw chicken is boiled and shredded.
Remove broth from heat and start to cool. Once shredded chicken and broth has cooled to a warm temperature, remove all LARGE veggie pieces and the Bay leaf from the broth (leave the yummy bits) and place both the chicken and broth in large bowls with covers in the fridge until completely cooled.
Once completely cooled place shredded chicken in vacuum sealed freezer bags, remove the air and label. Place chicken broth in 2-4 cups amounts in Ziplock freezer bags. Using a straw remove extra air and zip shut.
Label and place in the freezer on a jellyroll pan to help support the bags until frozen. Remove pan once broth is set.