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.
- 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.