Rachael Ray's Poached Chicken Breasts

By CarolineNGa

Ingredients

• 6 pieces bone-in, skin-on chicken breast
• 1 leek, trimmed and quartered
• 1 onion, peeled and halved
• 2 ribs celery, quartered
• 1 large carrot, peeled and quartered on an angle
• 1 lemon, sliced
• Few sprigs fresh parsley
• Few sprigs fresh dill
• Few sprigs fresh thyme
• 1 large fresh bay leaf

Details

Servings 4
Preparation time 90mins
Cooking time 170mins
Adapted from foodnetwork.com

Preparation

Step 1

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.