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Valarie

Poached Chicken

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Yield: 3 pounds meat, plus 2 to 3 quarts stock

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Ingredients

  • One 4-to 5-pound chicken
  • 2 ribs celery, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 onion, peeled and quartered
  • 2 cloves garlic, crushed
  • 1 lemon, sliced
  • 1 large fresh bay leaf
  • 1 teaspoon whole black peppercorns
  • Herb bundle of parsley, rosemary and thyme tied with a string
  • Salt

Details

Preparation

Step 1

Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones.

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