Poached Chicken

Name: Poached Chicken
Ingredients: 1 whole chicken (about 4 pounds), cut into 8 pieces; 2 celery stalks, cut into 4-inch pieces; 2 medium carrots, peeled and cut into 4-inch pieces; 1 medium onion, quartered; 6 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 1/4 teaspoon whole black peppercorns; 2 cans (14 ounces each) low-sodium store-bought chicken broth; 1 teaspoon coarse salt

9 ingredients

11 steps

Ingredients

1 whole chicken (about 4 pounds), cut into 8 pieces
2 celery stalks, cut into 4-inch pieces
2 medium carrots, peeled and cut into 4-inch pieces
1 medium onion, quartered
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon whole black peppercorns
2 cans (14 ounces each) low-sodium store-bought chicken broth
1 teaspoon coarse salt

Directions

1

Place chicken in a large stockpot.
2

Add remaining ingredients and enough water to cover chicken.
3

Bring to a boil over high heat.
4

Skim off any foam and discard.
5

Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
6

Transfer chicken to a plate, and let cool slightly.
7

Pour stock through a fine sieve into a bowl; discard solids.
8

Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use.
9

Remove meat from skin and bones, and tear into bite-size pieces.
10

(You should have about 4 cups.)
11

Refrigerate, covered, until ready to use, up to 2 days.