Poached Chicken Recipe
Daily Value: 46%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||38µg||10%|
|Fatty acids, total monounsaturated||26g||0%|
|Fatty acids, total polyunsaturated||13g||0%|
Exclusive from The Daily Meal
- 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
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.
Special Designations: Low-fat, Gluten-free, Kid-friendly, Healthy