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4. Remove the chicken.
Remove the chicken and shred it.
After 10 minutes, remove the chicken and reserve.
When cooked, remove the chicken from the pot and shred.
Remove the chicken and shallots from the oven.
Carefully remove the chicken and set it aside.
Remove the chicken from the stock and set it aside.
Remove the chicken and discard the cinnamon and bay leaves.
Remove the chicken and let rest for 5 minutes.
Remove the chicken, reduce the liquid and season.
Remove the chicken and allow the sauce to reduce.
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