| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 1 hr 30 min |
| 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
Instructions
- 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. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
Nutrition Facts
| Calories | 413 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 140 milligrams |
| Sodium | 290 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 1 grams |
| Protein | 35 grams |
| Sugar | 1 grams |
Reviews
A very easy way to poach chicken for salads, sandwiches. I do add 1/2 cup white wine.
The smell in my kitchen was absolutely fabulous!