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

  1. 1
    Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle.
  2. 2
    Place 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.
  3. 3
    Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes.
  4. 4
    Remove the chicken, strain the stock and return to stove top.
  5. 5
    Season the stock with salt.
  6. 6
    Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks.
  7. 7
    Combine the light and dark meat.

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