Chicken Mayo Sandwiches

Instructions
• Boil chicken: Place the chicken, salt, pepper, and stock in a medium saucepan. Bring to a boil over high heat, removing any scum that rises to the surface. Reduce the heat to medium-high and allow to gently boil, uncovered, until the chicken is cooked through, and the water completely evaporates (~23 min). You’ll need to stir toward the end of boiling to prevent it from sticking. If the water evaporates too quickly, add a little water until it cooks through. If the chicken cooks and starts shredding while water remains, increase the heat to evaporate remaining water. Turn off the heat.

• Shred: Transfer the chicken with any leftover juices to an electric mixer bowl with a paddle attachment. Turn the mixer on to low-med to medium speed (4-6). Mix until the chicken is shredded but still maintains some strands – you don’t want very fine, mushy shreds (~2 min). (It’s up to you how finely shredded you want Alternatively, very finely shred on a cutting board using 2 forks.

• Make Chicken Mixture: Meanwhile, combine all the ingredients under Mayo Mixture in a small bowl. Add the Mayo mixture to the chicken and mix well. Taste and add salt to taste, sugar/honey for sweetness, lemon for tang, and black pepper/chili flakes for pungency or heat. Add the mix-ins and combine again.

• Assemble Sandwiches: Apply a thin layer of the softened butter to the inside of the bread slices. Take 3-4 tbsp of the mixture, depending on the size of your bread, and spread on the buttered side of one slice of bread (make sure to spread it to the edges so that there’s filling in each bite of the sandwich). Put the other slice of bread on top, buttered side in. Cut off the edges, if you’d like, then slice into diagonals. For wider pieces of bread, you can do 3 rectangles. Cover with a dampened paper towel or tea cloth until ready to serve.