Chicken (poached in a slow cooker)

By kawaibaby

Ingredients

• 4 smallish carrots, rinsed and roughly chopped
• 3 celery stalks, rinsed and roughly chopped
• 1 leek, thoroughly rinsed and roughly chopped
• 1 smallish onion, peeled or unpeeled, roughly chopped
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon plus 2 teaspoons kosher salt
• 1 whole chicken (about 4 pounds)
• 8 cups water

Preparation

Step 1

1Add all of the aromatics to a 5- to 6-quart slow cooker — a smaller slow cooker will be too small — place the chicken on top, breast up. Then add the water, adding more if the chicken isn't covered (or almost covered). Cook on high for 2 to 3 hours (or on low for 4 or more hours), or until the chicken reaches 165°F.
2When the chicken is cooked, lift it out of the slow-cooker. Let it rest for at least 20 minutes, and carve it into portions. Discard the aromatics, then pour the stock through a fine-mesh strainer. (For the clearest stock, line the fine-mesh strainer with cheesecloth before straining