Poached Chicken

By Valarie

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

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

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.