We eat A TON of chicken. So much chicken in fact that I’ve been recently poaching chicken at least once a week. And then adding it into chicken salad sandwiches, chicken enchiladas (recipe coming soon!), chicken tostadas (click here for recipe), and anything else you can think of that requires shredded chicken. Did I write chicken enough times in those last few sentences? Because 7 times doesn’t quite seem like enough.
This poached chicken recipe is easy peasy (pronounced pee-zee) and you even get to keep the chicken broth after (score!). Chicken broth keeps great in the freezer and I feel like I’m constantly going through the stuff. The cool (and healthy) thing about cooking up your own batch of chicken stock is that YOU control the sodium. Often times the store-bought kind is packed with salty goodness. And even though we all love salt, our blood pressure doesn’t.
- - 4½ pounds bone-in mix of 2 chicken breast halves and 4 drumsticks (or if you rather all white meat just get the full 4½ pounds of the chicken breasts)
- - 1 onion cut into medium wedges
- - 2 carrots, quartered crosswise
- - 2 celery stalks, quartered crosswise
- - 2 dried bay leaves
- - 3 garlic cloves
- - handful of fresh parsley sprigs
- - ¼ tsp dried thyme
- Combine all ingredients in a 5 quart pot with a fitted lid. Cover everything in water by 2 inches. Bring to a boil and then reduce and simmer covered. Cook the chicken until no longer pink in the center (about 15 minutes).
- Transfer the chicken to a plate or rimmed baking sheet and let cool. Drain the broth into a bowl with a fine mesh sieve. If there is more than 8 cups of broth, return back to the pot and allow it to cook down until you have around 8 cups. You can freeze for up to 3 months.
- When the chicken has cooled, carefully remove the skin and bones. Shred the chicken with forks or chop to desired size pieces.