Poached Chicken (Version 2)
Delicious alone, poached chicken is easily transformed into a variety of dishes with the addition of interesting ingredients. Try using it for Chicken and Edamame Noodle Bowls, Curry Chicken Salad, Chicken Pot Pies with Mushrooms and Grainy Dijon Gravy and more!
- 4 large whole chicken breasts (about 3 pounds each)
- 2 carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 onions, halved
- 2 large bay leaves
- A bundle of parsley and thyme
- 1 lemon, sliced
- A few peppercorns
- 4 cloves garlic, smashed
Place all the ingredients in a large pot and cover with water. Bring to a boil and reduce the heat to a low simmer. Poach for 1 hour; remove from the heat. Let cool completely in the liquid, then strain. Separate the chicken from the skin and bones and reserve the stock.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit