POACHED CHICKEN
4 servings
An excellent way to prepare chicken for dishes such as Chicken or Turkey Potpie, Chicken Salad, or enchiladas. Turkey is easily substituted here, as is duck or goose. For the last two, please read About Duck and Goose for a discussion of doneness.
Place in a Dutch oven:
- 3 ½ pounds parts bone-in chicken parts or 2 pounds boneless, skinless chicken parts
- 1 carrot, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 2 cups chicken stock or broth
- 1 medium onion, quartered
- 2 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
Add water to cover the pieces by 2 inches. Bring to a simmer, then reduce the heat so the liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork, 20 to 25 minutes for bone-in chicken, about 10 minutes for boneless chicken. The breast meat should reach an internal temperature of 165°F; thighs and drumsticks should reach 175° to 180°F. Remove the meat and let cool. Remove and discard any skin and bones; cut or shred the meat into bite-sized pieces. Skim the fat from the poaching broth with a spoon, then strain the liquid and discard the vegetables. The broth can be used right away or cooled and stored in the refrigerator or freezer for another use.