This isn't so much a recipe as it is a great idea. I had a 3 1/2 pound bird I thawed out when I realized I was in no mood to roast a chicken. Then it came to me - poach it. I had lot's of yummy moist meat for salads, sandwiches and even quesadilla's. You could throw it into soup, pasta or casseroles. I also wound up with 2 large zip lock bags of delicious broth for the freezer.
This is so easy and it can be done early in the day. The chicken will keep well in the fridge for about 3 days.
You'll notice there's no picture and for good reason. Poached chicken isn't pretty. It's pale and it falls apart as soon as you touch it but boy is it good.
1 3-4lb Whole Chicken
Onion, cut in half
Stalk of Celery
Carrot Chopped
Couple cloves of Garlic
Few Peppercorns
Sprig of Rosemary, or Thyme or Parsley
Big pinch of Salt
Couple of Bay Leaves
Toss it all into a large pot and put enough water in to cover the bird. Bring it to a boil for about 8-10 minutes and then turn it down and simmer it for about 1 hour and 20 minutes. Pull the chicken out and strain the broth. Remove the skin and bones and shred the meat. Note: Always check that your the juices from the chicken run clear.
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