With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.



Ingredient Checklist


Instructions Checklist
  • Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.

  • Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.

  • Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.

  • When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.

Reviews (3)

23 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
Thank you Martha Stewart for saving the day! Poached chicken and chicken stock all at once 😊 Lovely! Will make chicken soup next.
Rating: Unrated
I'm not a big fan of poached anything, but this was really good.
Rating: Unrated
This is a great healthy food idea. I used the poached chicken in a few different recipes. Very versatile and delicious, not to mention very quick and easy.