Southern Style Chicken Salad

0 Place your chicken breast into a 3-quart stock pot and cover the chicken breast with stock so that it covers the chicken by at least 1.”
1 Bring the chicken to a boil and then let it simmer boil for 75 Minutes or until the chicken is fork tender.
2 Once chicken is tender remove it from the pot.  Place it in a mixing bowl and shred it with a fork and tongs while its still warm. Set aside to cool. Note, if you let the chicken cool it will make shredding much more difficult.
3 In a separate mixing bowl, combine your remaining ingredients; mayonnaise, mustard, lemon juice, diced pickles, diced celery, and black pepper.
4 Once chicken is completely shredded and cooled stir in your mixture very well.
5 Refrigerate for at least 2-3 hours to allow flavors to marry all together. Date it for 7 days in an air tight container.