Recipes Ingredients Meat & Poultry Chicken Poached Whole Chicken 2.9 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: 5 cups cooked chicken Ingredients 1 four-and-a-half- to five-pound whole chicken 9 to 10 cups Homemade Chicken Stock Directions Place chicken and stock in a medium saucepot, and cover. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Pull the meat from the bones in large pieces, discarding skin and bones. Reduce liquid to 2 cups for Chicken Potpie. Rate it Print