Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.
- Servings: 8
- Yield: Makes 6 cups
Source: Martha Stewart Living, May 2008
- 1 whole chicken (about 4 pounds)
- 1 medium onion, halved
- 2 garlic cloves, crushed
- 2 teaspoons coarse salt
Place chicken, breast side down, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.