Poached Chicken

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I learned about the virtues of poached chicken from Chef John Ash, from his book Cooking One on One.  This technique is based on his, however I have adjusted the flavorings for a more neutral-flavored broth (versus a predominantly ginger-flavored broth)

  • 1 whole chicken, neck reserved (if it is included in the cavity, along with the heart, liver & kidneys. I don’t save those organs, but don’t tell Mr. Batch — he loves organ meats)
  • 1 whole onion, large-diced
  • 2 or 3 carrots, large-diced
  • 2 or 3 stalks celery, large-diced (this is a great use for the woody, outer stems of a head of celery)
  • 2 or 3 garlic cloves, smashed
  • 1 teaspoon of whole black peppercorns
  • 2 bay leaves
  • 1 Tablespoon salt
  • Optional: the juice from a lemon or from lemon slices you need to use-up; a few green onions that you should use-before-you-lose

Rinse the chicken inside and out, and remove as much skin as possible and discard. Leaving the skin on results in a fatty broth that I end-up skimming-off and discarding once it has solidified in the cooled broth.

Completely sanitize faucet & sink with anti-bacterial cleaning product, to minimize the spread of salmonella.

Add chicken to large stock-pot, and add all other vegetables and seasonings listed above.  Cover all of this with Britta-filtered water (approximately 8-12 cups, depending on size of your stock-pot).

Bring to a boil, and then down to a very low simmer. Use a ladle or a large spoon to remove any foam that rises to the top, being careful not to also take any of the peppercorns or vegetables.  Simmer, uncovered for 30 minutes.

  • 8-10 entire stems of parsley

Add to the stock-pot, stir to combine with broth, cover stock-pot, and then turn off the heat. Push to a back burner, and allow to sit, covered for 1 hour.

Remove chicken from broth and cool on a plate in the fridge.  Once cool, pick the chicken off the bones, and save bones in a bag in the freezer for a batch of bone broth to be made another time. Portion and store chicken either in refrigerator or freezer.

Broth

Strain broth and discard vegetables and seasonings and chicken neck (if used). I extract as much flavor as possible from the vegetables by pressing them against the strainer with the back of a spoon or a ladle.

Use immediately, if making a soup.  Or cool broth in refrigerator, and then portion and freeze, to be drunk like a tea with lemon (immunity-boosting) or to be made into a soup or used in sauces, etc. another time.

Meat

I like to eat this chicken, as is or possible flavored with a few sprinkles of sea salt or a sauce such as Trader Joe’s Thai Red Curry Sauce. This chicken also makes tremendous chicken salad. I like how soft and juicy the meat is.

 

 

 

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