Recipe courtesy of Rachael Ray
Print
Poached Chickens
Total:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min
Yield:
about 8 cups
Level:
Easy
Total:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min
Yield:
about 8 cups
Level:
Easy

Ingredients

  • Two 4-pound whole chickens
  • 1 teaspoon whole black peppercorns
  • 4 cloves garlic, crushed
  • 2 large fresh bay leaves
  • 2 carrots, peeled and coarsely chopped
  • 2 ribs celery, coarsely chopped 
  • 2 onions, peeled and quartered
  • 1 lemon, sliced
  • Herb bundle of fresh parsley, rosemary and thyme 
  • Salt

Directions

Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Poached Eggs Benedict

Recipe courtesy of Kelsey Nixon

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Fried Potatoes with Poached Eggs

Recipe courtesy of Susan Vu

Poached Eggs in Mole with Creamy Green Rice

Recipe courtesy of Bobby Flay

Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes

Recipe courtesy of Chuck Hughes

Fried Chicken

Recipe courtesy of Chuck Hughes

Chicken Masala

Recipe courtesy of Bal Arneson

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Trending Videos

So Much Pretty Food Here