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Poached Chicken

June 25, 2010

This is my “go to” recipe when I need some chicken really fast for many chicken salad recipes, chicken casserole recipes or it is delicious on its own with the added benefit of some chicken stock.  I am all for 2 in 1 recipes.  There are a few chicken salad recipes that I like to make specifically from how a chicken is prepared initially but many I make start with this recipe.


Poached Chicken


  • 10 Sprigs Parsley
  • 2 Sprigs Thyme
  • 1 Small Onion (sliced)
  • 1 Small Carrot (cut in 1 inch pieces)
  • 1 Stalk Celery (cut in 1 inch pieces
  • 4 Boneless, Skinless Chicken Breasts
  • 5-6 C. Chicken Stock (or canned chicken broth)
  • Salt and Freshly Ground Pepper


  1. Put the parsley, thyme, onion, carrot, celery, salt and pepper and chicken breasts in a large saucepan
  2. Cover with the stock and bring to a boil
  3. Lower the heat to very low and cover
  4. Poach the chicken for 20 minutes
  5. Remove from the heat, uncover and cool the chicken in the liquid for 30 minutes
  6. Transfer the chicken to a cutting board and reserve the liquid
  7. Strain the liquid and store covered (store in refrigerator for 3 days or freeze for later use) (Remove any fat from the surface of the stock before using)
  8. Cut up chicken in bite size pieces if for salad or cut in appropriate sizes needed for an alternate recipe

And………..below the Bonus Chicken Stock…….

Makes Approx. 4 Cups Cube Sized Chicken (4-6 Servings)

Adapted from “Food Network Kitchens”



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