Recipe courtesy of Rachael Ray
Total:
1 hr 20 min
Active:
5 min
Yield:
3 to 4 quarts stock, about 8 cups chicken meat
Level:
Easy

Ingredients

  • Handful fresh parsley
  • Few sprigs fresh oregano
  • Few sprigs fresh rosemary
  • Few sprigs fresh thyme
  • 8 bone-in, skin-on chicken thighs
  • 2 bone-in, skin-on chicken breasts
  • 4 ribs celery, coarsely chopped
  • 2 carrots, peeled and quartered
  • 2 onions, peeled and quartered with root attached
  • 4 cloves garlic, crushed
  • 1 lemon, sliced
  • 1 1/2 teaspoons black peppercorns (half a palm full)
  • Few fresh bay leaves
  • Kosher salt

Directions

Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle. Place the chicken, celery, carrots, onions, herb bundle, garlic, lemon, peppercorns and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts. Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes. Remove the chicken, strain the stock and return to stove top. Season the stock with salt. 

Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks. Combine the light and dark meat.

Categories:

IDEAS YOU'LL LOVE

Poached Chicken

Recipe courtesy of Rachael Ray

Poached Chickens

Recipe courtesy of Rachael Ray

Lemon Ginger Poached Chicken

No-Poach Chicken

Recipe courtesy of Emeril Lagasse

Herb Poached Chicken with Olive Salsa over Basmati Rice

Poached Daikon with Kimchi-Radish Salad and Chicken Broth

Cipollini Stuffed Chicken Breasts and Poached Leeks with a Dijon Vinaigrette

Recipe courtesy of Emeril Lagasse

Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here