Poached Chicken
13 ingredients
7 steps
Ingredients
- Handful fresh parsley
- Few sprigs fresh oregano
- Few sprigs fresh rosemary
- Few sprigs fresh thyme
- 8 bone-in, skin-on chicken thighs
- 2 bone-in, skin-on chicken breasts
- 4 ribs celery, coarsely chopped
- 2 carrots, peeled and quartered
- 2 onions, peeled and quartered with root attached 4 cloves garlic, crushed
- 1 lemon, sliced
- 1 1/2 teaspoons black peppercorns (half a palm full)
- Few fresh bay leaves
- Kosher salt
Directions
-
1Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle.
-
2Place the chicken, celery, carrots, onions, herb bundle, garlic, lemon, peppercorns and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts.
-
3Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes.
-
4Remove the chicken, strain the stock and return to stove top.
-
5Season the stock with salt.
-
6Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks.
-
7Combine the light and dark meat.
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