No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Poached Chicken

Make this for our Healthy Chicken Potpie.

  • Yield: Makes enough for 1 potpie
Poached Chicken

Source: Martha Stewart Living, January 2006


  • 1 whole chicken (about 4 pounds), cut into 8 pieces
  • 2 celery stalks, cut into 4-inch pieces
  • 2 medium carrots, peeled and cut into 4-inch pieces
  • 1 medium onion, quartered
  • 6 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh thyme
  • 1/4 teaspoon whole black peppercorns
  • 2 cans (14 ounces each) low-sodium store-bought chicken broth
  • 1 teaspoon coarse salt


  1. Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.

  2. Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 11/2 cups stock for potpie; reserve remaining stock for another use. Remove skin from chicken; discard. Remove meat from bones, and tear into bite-size pieces. (You should have about 4 cups.) Refrigerate, covered, until ready to use, up to 2 days.

Cook's Note

Refrigerate, covered, until ready to use, up to 2 days.

Reviews (0)

Related Topics