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Poached Chicken Breasts and Chicken Broth

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    With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
    Everyday Food, January/February 2006
    • Prep Time 20 minutes
    • Total Time 45 minutes
    • Yield Makes 8 cups chicken and 8 cups broth
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    Ingredients

    • 4 1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
    • 1 onion, cut into 8 wedges
    • 2 carrots, quartered crosswise
    • 2 celery, quartered crosswise
    • 2 dried bay leaves
    • 3 garlic cloves
    • 6 sprigs parsley
    • 3 sprigs fresh thyme or 1/4 teaspoon dried

    Directions

    1. Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.
    2. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.
    3. Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
    4. When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.

    Recipe Reviews

    • Kikiak
      7 Nov, 2007

      This is a great healthy food idea. I used the poached chicken in a few different recipes. Very versatile and delicious, not to mention very quick and easy.

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