Whole Poached Chicken

Whole Poached Chicken

Makes about 1 cup shredded chicken per pound

Printed from consumed-cooking.blogspot.com


5-6 lb. whole chicken (preferably free range, organic, or both)

1 tsp. peppercorns (or a good pinch)

2 tsp. kosher salt 

3 garlic cloves, smashed

1 onion, quartered

1 carrot, sliced into thick chunks

1 lemon, sliced

Several stems of parsley, whole

2 slices ginger (adds a lovely fragrance, totally optional)


Rinse your chicken and remove any parts from inside. Trim the skin around the opening of the chicken to reduce the amount of fat in your broth. Place the chicken in a very large stockpot and add all ingredients. Fill the pot with water, about an inch above the surface of the chicken, and bring to a boil over medium high heat. Reduce the heat to low, cover, and simmer for 75-90 minutes (on the longer end if your chicken is on the large side). 

Then turn off the heat and allow your chicken to mellow in its stock. You want the chicken/stock to cool somewhat so that it's not scorching hot. This may take a couple of hours and is a very important step — it's what keeps the chicken moist and yummy. 

Once cool enough to handle, carefully remove the chicken from the stock and place on a cutting board with a well. Remove all of the skin and discard. Pull the chicken off the bones and shred the meat into bite-size pieces. 

Place in an airtight container and spoon about 1/2 cup of the stock on top (skim the fat first so you're not adding any to your healthy chicken). 

If you plan to use the broth, you can store it in airtight containers. Either skim the fat before storing, or refrigerate the broth and remove the fat that rises to the top once chilled.