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Used this poached chicken to fill our Healthy Chicken Potpie.

Martha Stewart Living, January 2006

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Yield:
Makes enough for 1 pot pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 1/2 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.)

Cook's Notes

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

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