Poached Chicken

Sep 17, 2012 @ 3:31 PM
Posted by Denise Woodward and Laudalino Ferreira, Special Contributor

Denise Woodward and Laudalino Ferreira's picture

Nutrition

Cal/Serving: 914
Daily Value: 46%
Servings: 6

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	63g	97%
Saturated	18g	90%
Trans	0g	0%
Carbs	5g	2%
Fiber	2g	6%
Sugars	2g	0%
Protein	78g	156%
Cholesterol	312mg	104%
Sodium	1471mg	61%
Calcium	87mg	9%
Magnesium	92mg	23%
Potassium	902mg	26%
Iron	5mg	30%
Zinc	6mg	37%
Vitamin A	2381IU	48%
Vitamin C	10mg	16%
Thiamin (B1)	0mg	18%
Riboflavin (B2)	1mg	31%
Niacin (B3)	29mg	143%
Vitamin B6	2mg	76%
Folic Acid (B9)	38µg	10%
Vitamin B12	1µg	21%
Vitamin D	1µg	0%
Vitamin E	1mg	7%
Vitamin K	33µg	42%
Fatty acids, total monounsaturated	26g	0%
Fatty acids, total polyunsaturated	13g	0%

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Veer/Alexstar

Here's a basic poached chicken recipe that you can use to make a wealth of chicken dishes throughout the week. Plus, you also get a rich broth that's better than the boxed versions at the store; freeze it for future use.

Click here to see 1 Chicken Recipe, 5 Meals.

INGREDIENTS

1 yellow onion, halved
1 stalk celery, halved
1 carrot, halved
Handful of your favorite herbs
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 whole 5 1/2-pound chicken

DIRECTIONS

Fill a stockpot with water, add all of the ingredients except for the chicken, and bring to a rolling boil. Drop the chicken into the pot, and continue boiling for 30 minutes. Cover with a lid and turn off the heat. Let the chicken sit in the pot on the stovetop for 4 hours.

Then, let the chicken sit overnight in the refrigerator in the pot of stock, and the next day, pick all of the meat off the carcass. Do not toss out the broth. Do not leave any meat on the bones. Return the bones to the broth and freeze for future use.

Be sure to shred the meat into fine pieces. Store the meat in the refrigerator.