POACHED CHICKEN BREASTS AND CHICKEN BROTH
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield Makes 8 cups chicken and 8 cups broth
Number Of Ingredients 8
Steps:
- Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.
- Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.
- Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
- When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.
Nutrition Facts : Calories 122 g, Fat 3 g, Protein 23 g
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