Poached Chicken

Poached Chicken
Staff Writer
Poached Chicken
Veer/Alexstar

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.

6
Servings
3
Calories Per Serving
Deliver Ingredients

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

Carbohydrate, by difference
1g
1%
Calcium, Ca
3mg
0%
Fluoride, F
1µg
0%
Sodium, Na
26mg
2%
Water
2g
0%

Poached Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Poached Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.