Poached Chicken and Savory Broth

Poached Chicken and Savory Broth
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One chicken equals 2 quarts of delicious homemade broth and enough shredded chicken for a make-ahead meal. Easy and budget-friendly.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8 hours
Poached Chicken and Savory Broth
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One chicken equals 2 quarts of delicious homemade broth and enough shredded chicken for a make-ahead meal. Easy and budget-friendly.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8 hours
Ingredients
Servings: people
Units:
Instructions
  1. Remove the wrapping and any giblets from the chicken and place it in a large soup pot
  2. Cut the carrots and celery into large pieces
  3. Peel and cut the onion into large pieces
  4. Cut the head of garlic in half lengthwise
  5. Add the carrots, celery, onion and garlic and tsp of black peppercorns to the chicken. I don't add salt to the broth until I use it later - that way I can be sure it has just right amount of salt for each dish
  6. Add enough water to the pot to just cover the chicken and vegetables
  7. Bring the pot to a boil
  8. Reduce the heat to simmer and partially cover the pot
  9. Simmer the pot for 2 hours (a little more or less is fine too). Check the pot occasionally and skim any foam from the top of the pan, as needed
  10. After 2 hours, remove the chicken from the pot and place on a cutting board to cool. (it will likely fall apart, so I find using tongs and fishing out the pieces works well)
  11. Set up some cheese cloth or a clean flour sack towel inside a colander and place it in another large pot or bowl (I actually forgot that piece once and poured the broth down the drain - not my best day!)
  12. Strain the broth and vegetables through the cheesecloth and set aside to let cool
  13. Once the broth is cool - place it in the refrigerator for a couple of hours or overnight
  14. Meanwhile, using a couple of forks, remove the chicken from the bones and shred. Use the tender, shredded chicken for enchiladas, chicken salad or soup - it's a bonus!
  15. When the broth has chilled, use a spoon to remove the layer of fat from the top - I find this gives me a beautiful, flavorful broth with less fat
  16. Store the broth in covered containers and refrigerator for up to a week or freeze. It will generate approximately 2 quarts of broth
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