Creamed Chicken

Ingredients

• Hide ingredients for Poached Chicken 1 Poached Chicken (opens in new tab) Poached Chicken
  • 3 ½ pounds parts bone-in chicken parts or 2 pounds boneless, skinless chicken parts
  • 1 carrot, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 2 cups chicken stock or broth
  • 1 medium onion, quartered
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 1 bay leaf

  Sub-recipe steps

  1. Place in a Dutch oven: 3 ½ pounds parts bone-in chicken parts or 2 pounds boneless, skinless chicken parts; 1 carrot, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces; 2 cups chicken stock or broth; 1 medium onion, quartered; 2 sprigs parsley; 2 sprigs thyme; 1 bay leaf
  2. Add water to cover the pieces by 2 inches. Bring to a simmer, then reduce the heat so the liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork, 20 to 25 minutes for bone-in chicken, about 10 minutes for boneless chicken. The breast meat should reach an internal temperature of 165°F; thighs and drumsticks should reach 175° to 180°F. Remove the meat and let cool. Remove and discard any skin and bones; cut or shred the meat into bite-sized pieces. Skim the fat from the poaching broth with a spoon, then strain the liquid and discard the vegetables. The broth can be used right away or cooled and stored in the refrigerator or freezer for another use.
• 4 tablespoons (½ stick) butter
• ⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole)
• 1 ½ cups whole milk or half-and-half
• Lemon juice
• Salt and white or black pepper