Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Poached Chicken
This recipe yields tender, moist shredded breast or thigh meat that can be used for chicken salad, to fill tacos or tostadas, or to add to fried rice or grain-based dishes. Feel free to add other aromatics to the pot, including fresh ginger, lemon grass, celery, carrots or herbs, such as thyme and bay. The poaching liquid, while not as rich and flavorful as classic long-simmered chicken stock or broth, can be reserved for making soups and stews or for cooking grains.
Makes about
3 cups shredded meat
45 minutes
15 minutes active
Ingredients
-
3
pounds bone-in, skin-on chicken breasts or thighs
-
1
medium yellow onion, root end intact, quartered lengthwise
Directions
-
01In a large pot, combine the chicken, onion, garlic, parsley (if using), 1 teaspoon salt and 9 to 10 cups water (enough to cover the solids by 1 inch). Bring to a simmer over medium-high, then reduce to medium and simmer gently, uncovered and stirring occasionally, until the thickest part of the largest breast (if using) reaches 150°F, or the thickest part of the largest thigh (if using) reaches 165°F, 10 to 15 minutes. Remove from the heat and let the chicken cool in the liquid for 15 minutes.
