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Monday, June 13, 2011

Recipe: Poached Chicken

This recipe serves 4 people.

Chicken prepared this way stays juicy and moist for salads and sandwiches.
The broth may be saved and used for stock, for boiling noodles or rice, or for poaching another chicken.

3-lb. chicken, whole

Wash the chicken with cold water.
Truss and place in a large saucepan.
Add water halfway up to the chicken, with ½ teaspoon salt for every quart of water used.
Cover and simmer over medium-low heat for 1 hour, turning the chicken over once or twice during the cooking.
Cool the chicken in the broth and refrigerate until needed.

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