Basic Poached Chicken Recipe

An easy and flavorful recipe to slowly poach chicken in a rich broth.


  • 5 sprigs parsley
  • 3 sprigs thyme
  • 1 celery stalk, cut into thirds
  • 1/2 whole chicken, or 1 breast, 1 leg, 1 wing, and 1 thigh all with skin and bones
  • 1/2 leek, washed thoroughly
  • 1/2 cup white wine
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black peppercorns


  1. Combine all ingredients in a large pot. Add enough water to cover chicken by 1 inch. Place over medium heat and bring to a gentle simmer. Reduce heat so liquid is barely moving and cook until chicken is firm, it’s juices run clear, and a thermometer reads 165°F when inserted in the thickest part of the breast, about 1 hour.
  2. Let cool for about 30 minutes in the broth, then transfer to a cutting board and remove skin and bones. Dice for a salad or slice for a sandwich. Strain the broth through a fine mesh sieve and reserve for soup. Broth will keep for 4 days in the refrigerator or 3 months in the freezer.