Poached Chicken

Let's Cook

1. Step 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. Step 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.