Poaching chicken is a great way to have cooked meat throughout the week for easy lunches and dinners. You will also have plenty of very low-sodium yet flavorful stock for making healthful soups.
What You'll Need
- stock pot
- Cutting board
Combine all the ingredients in a large pot. Add enough water to cover the chicken by 2 inches.
Bring to a boil, then reduce heat and cover partially. Simmer gently for 30 to 40 minutes, or until chicken meat is no longer pink at the bone.
Remove chicken from broth and let cool. Remove skin. Cut and use meat as needed. Reserve broth for soups and stews.
For an even more flavorful broth, remove meat from the bones once the chicken is done. Return the stripped bones to the stock. Continue simmering for another hour. Strain to remove solids. Refrigerate or freeze until needed.