An easy and flavorful recipe to slowly poach chicken in a rich broth.
Yield:2 1/2 Cups1x
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
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.
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.