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| Poached Chicken |
This method of poaching chicken results in tender and succulent meat that's perfect for salads,
shredded chicken salad sandwiches, soups, tortilla fillings, frittatas, and much more.
Ingredients
1 [3 1/2 lb.] chicken
2 sprigs fresh thyme
1 sprig fresh parsley
1 bay leaf
1 rib celery, halved crosswise [include some of the leaves]
Fresh cold water, as needed to cover chicken
Method
Place chicken in a large pot or Dutch Oven. Place thyme, parsley, and bay leaf in
the hollow of one half celery rib. Use kitchen string to tie into bundle. Place in pot.
Add water to cover. Cover pot, place over medium-high heat. Bring to boil. Reduce
heat to medium-low or low, simmer 25 to 30 minutes or until chicken juices run clear.
Cool until easy enough to handle.
Remove skin, and shred chicken; refrigerate until ready to use.
Remove celery bundle from stock; discard. Simmer stock until reduced to 4 cups.
Strain through fine mesh strainer or cheesecloth. Refrigerate, uncovered, until cold.
Cover; refrigerate up to 3 days or freeze until ready to use
Makes 3 1/2 cups shredded chicken, and about 4 cups of stock.
Save the resulting stock for soups or sauces.
shredded chicken salad sandwiches, soups, tortilla fillings, frittatas, and much more.
Ingredients
1 [3 1/2 lb.] chicken
2 sprigs fresh thyme
1 sprig fresh parsley
1 bay leaf
1 rib celery, halved crosswise [include some of the leaves]
Fresh cold water, as needed to cover chicken
Method
Place chicken in a large pot or Dutch Oven. Place thyme, parsley, and bay leaf in
the hollow of one half celery rib. Use kitchen string to tie into bundle. Place in pot.
Add water to cover. Cover pot, place over medium-high heat. Bring to boil. Reduce
heat to medium-low or low, simmer 25 to 30 minutes or until chicken juices run clear.
Cool until easy enough to handle.
Remove skin, and shred chicken; refrigerate until ready to use.
Remove celery bundle from stock; discard. Simmer stock until reduced to 4 cups.
Strain through fine mesh strainer or cheesecloth. Refrigerate, uncovered, until cold.
Cover; refrigerate up to 3 days or freeze until ready to use
Makes 3 1/2 cups shredded chicken, and about 4 cups of stock.
Save the resulting stock for soups or sauces.