Poached Chicken

Rating: 3.97 stars
30 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
  • 30 Ratings

Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.

Martha Stewart Living, May 2008

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Recipe Summary

Servings:
8
Yield:
Makes 6 cups
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Ingredients

Directions

  • 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.

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Cook's Notes

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

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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Reviews

30 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
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