POACHED CHICKEN FOR SALADS

By grinder

Ingredients

• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 3 lb. chicken breasts halves, bone in, fat trimmed
• 5-6 cups chicken broth

Details

Servings 4

Preparation

Step 1

Put parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Lower the heat to very low and cover. Poach chicken 20 minutes or until firm to the touch. Remove pan from heat, uncover, cool chicken in the liquid 30 minutes.

Transfer chicken to a cutting board and reserve the liquid. Bone and skin chicken and cut meat into 1” cubes. Discard bones and skin. Strain broth and store, covered, in the refrigerator 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 cups cubed chicken or 4-6 servings