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Poached Chicken

This tasty way to cook chicken couldn't be easier
Poached Chicken
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Poached Chicken

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.

Ready in
4 h 10 min
10 min
(prepare time)
4 h
(cook time)
6
Servings
349
Calories Per Serving

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.  

Nutritional Facts
Servings6
Calories Per Serving349
Total Fat23g36%
Sugar1gN/A
Saturated7g33%
Cholesterol115mg38%
Protein29g58%
Carbs5g2%
Vitamin A152µg17%
Vitamin B120.5µg7.9%
Vitamin B60.6mg29.5%
Vitamin C5mg9%
Vitamin D0.3µg0.1%
Vitamin E0.7mg3.3%
Vitamin K28µg35%
Calcium56mg6%
Fiber1g6%
Folate (food)21µgN/A
Folate equivalent (total)21µg5%
Iron3mg17%
Magnesium39mg10%
Monounsaturated10gN/A
Niacin (B3)11mg53%
Phosphorus241mg34%
Polyunsaturated5gN/A
Potassium395mg11%
Riboflavin (B2)0.2mg12.1%
Sodium450mg19%
Thiamin (B1)0.1mg7.8%
Trans0.1gN/A
Zinc2mg14%