On June 20, 1919, Roy W. Allen opened a roadside root beer stand in Lodi, California, using a formula he had purchased from a pharmacist. He soon opened stands in Stockton, California, and five stands in nearby Sacramento, home of the country's first drive-in featuring tray-boys for curbside service.
Add enough cooking liquid to cover the chicken. If desired, add any other ingredients for flavoring the liquid and chicken. Bring to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). Bone-in, skin-on chicken breasts: cook about 30 minutesSkinless, boneless chicken breast halves: cook 15 to 20 minutesSkinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes.
1 Bring to a boil on medium-high heat. 2  Once boiling, reduce heat to low and cover. 3  Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size). 4  Always check the temperature with a meat thermometer. Once boiling, reduce heat to low and cover. 2  Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size). 3  Always check the temperature with a meat thermometer. 4  Shred chicken and enjoy!