Poached Chicken
Poached chicken can be served on its own, diced up into broth or stock, or used in salads and sandwiches. It freezes well, too.
SERVES 8
INGREDIENTS
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 pounds chicken parts
- 2 carrots, sliced
- 3 cups water
- ½ teaspoon salt
- 1 bay leaf
- ½ teaspoon dried marjoram leaves
- ½ cup chopped celery leaves
In large soup pot, heat olive oil over medium heat. Add onion; cook and stir until onion starts to turn golden, about 8 minutes.
Add chicken, skin-side down. Cook until browned, then turn chicken over.
Add all remaining ingredients to pot. Bring to a boil, then skim surface. Reduce heat to low, cover, and cook just below a simmer until chicken is thoroughly cooked, about 30–35 minutes.
Remove chicken from liquid; let cool. Remove meat from bones; refrigerate or freeze.
The stock can be strained, then saved for soup.
Nutrition Information
Calories: 350 | Carbohydrates: 4g | Fat: 21g | Sodium: 270mg | Fiber: 1g
What Is Poaching?
Poaching is a cooking technique whereby food is cooked in a liquid at a temperature just below a simmer. The French say that the liquid or broth is “smiling.” It's important to carefully regulate the heat so the exterior of the meat doesn't overcook by the time the interior comes to a safe temperature.
