Poached Chicken

by on May 6, 2016 » Add the first comment.
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This is actually the base for dozens (if not hundreds) of recipes.  It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe.  It is always better to let it cool after poaching so you don’t burn yourself.



  1. Bring 3 C of water to a boil
  2. Add 1 TBL salt
  3. Cut your chicken into pieces so it compactly fits into your pot
  4. Add water just to barely cover your chicken
  5. Add 1 bay leaf, 1 TBL peppercorns (whole) , 3 cloves garlic (whole) and 1 onion (pieced)
  6. Bring to a full boil, then reduce heat
  7. Cover and simmer for 20 minutes
  8. Drain and set aside to cool
  9. Discard the chicken skin, bay leaf, peppercorns, garlic and onion
  10. Retain the chicken stock for use in other recipes
  11. After it can be safely handled, use two forks to shred it into pieces/strips

Find more like this: Make Ahead - Serve Later, Meat to Eat OTHER, Part of another recipe

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