How To Easily Make "Cooked Chicken"

     Page Fifty-Three.
     This has nothing to do with anything, but have you ever read a recipe and it calls for "cooked chicken" and you're, like, "where do I get some cooked chicken"? I think a lot of those recipes assume that you recently made some chicken and now you're trying to figure out how to use it up. But let me tell you the easiest way to make some "cooked chicken".
     Go to the grocery store and purchase some boneless chicken breasts or thighs, let's say four pounds. Breasts will yield light meat, thighs will yield dark meat. Take the raw chicken home and put into a baking dish and pour in one cup of white wine. Then lightly sprinkle over the chicken some rosemary and some thyme, perhaps you've used between 1/4-1/2 teaspoon total of each. Then, and this is my trick, add four or five small chicken bullion cubes to the wine in the pan. Tightly cover the pan with aluminum foil and put into an oven at 425 f. Bake for about twenty-five minutes. When cooked thoroughly, take chicken out of pan and move to cutting board, let cool about ten minutes. Reserve all cooking liquid and use for another recipe. When the chicken is cooled, cut up with sharp knife into bite-sized chunks. Viola! three or four cups of cooked chicken. That was too easy for words. (Technically, you've just made poached chicken.)