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

Chicken can be refrigerated for up to 1 day. Reheat, covered, in an oven heated to 200 degrees.


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