Poached Chicken for Salads

Name: Poached Chicken for Salads
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 cups cubed chicken or 4 to 6
Cuisine: american
Ingredients: 10 sprigs parsley; 2 sprigs fresh thyme; 1 small onion, halved; 1 small carrot, halved; 1 stalk celery, halved; 3 pounds chicken breasts halves, on the bone and fat trimmed; 5 to 6 cups chicken broth, homemade or low-sodium canned

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Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 cups cubed chicken or 4 to 6

Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 cups cubed chicken or 4 to 6

Ingredients

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10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds chicken breasts halves, on the bone and fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium canned

Directions

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.