Poached Chicken

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
Poached Chicken

Source: Martha Stewart Living, May 2008


  • 1 whole chicken (about 4 pounds)
  • 1 medium onion, halved
  • 2 garlic cloves, crushed
  • 2 teaspoons coarse salt


  1. 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.

Cook's Notes

Reserve the cooking liquid and simmer it with the chicken carcass for an hour to make a simple homemade chicken stock.


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