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Poached Chicken
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Rach shares her recipe for poached chicken—a basic meal prep ingredient that you can use in many different recipes.
For her sister Maria's birthday, she used this recipe to make her favorite childhood recipe, Ria's Chicken Croquettes, but skipped the ingredients marked optional below.
You can also use this recipe to make the following "rollover" meals:
Chicken & Edamame Noodle Bowls
Chicken Pot Pies with Mushrooms and Grainy Dijon Gravy
Curry Chicken Salad
Ingredients
- 1 to 2 onions, halved
- 1 to 2 carrots, quartered
- 1 to 2 stalks large ribs celery, coarsely chopped
- 10 to 12 black peppercorns
- 1 to 2 large fresh bay leaves
- 4 cloves garlic, smashed (optional)
- 1 lemon, sliced (optional)
- Bundle of parsley, optional
- Bundle of thyme, optional
- 1 whole chicken (about 3½ pounds) or 4 whole bone-in chicken breasts (about 3 pounds total)
- Salt
Preparation
Place onion, carrot, celery, peppercorns, and bay in pot, add chicken and bring water up to top; add optional ingredients, if using. Bring to a boil, reduce heat to low boil and add salt, then cook 45-60 minutes and cool completely, 1 hour more. Remove chicken, strain stock and reserve excess. Remove skin and bones from chicken.