Poached Chicken

Photo: flickr user avlxyz

Ingredients

4 pounds chicken or breasts skin on

pinch red pepper flakes

5 celery stalks

1 1/2 teaspoons sea salt

1 large Vidalia onion, quartered

Fresh herbs rosemary,

3 carrots, peeled and chopped

1 can chicken broth plus 1 teaspoon Knorr bouillon

4 whole cloves garlic, peeled

2 bay leaves

Preparation

Wash and peel vegetables. Remove strings from celery. Wash chicken and place in a dutch oven or stockpot in one teaspoon olive oil.

Add chicken broth and bouillon (can substitute Minor's Chicken Soup Base). Add enough cold water (or broth if you have it) to cover chicken several inches.

Add remaining ingredients.

Cook over high heat until broth reaches a rolling simmer, then reduce heat to a low simmer and continue to cook, uncovered for about an hour. Don't allow the broth to boil or the chicken will become tough.

Remove chicken, cover and refrigerate to be used for chicken salads, tacos, or your favorite chicken recipe. Can also be added back to soup with greens such as escarole, kale, white beans and pasta.

Or reduce the broth after removing the chicken until it becomes flavorful, then cool and store in refrigerator for later use. Keeps for several weeks in the refrigerator if you bring it to a boil every 4-5 days before continuing storage. Can be frozen.

You can make gravy with this broth by adding Wondra flour (follow directions on package). Add onion powder and mushrooms for extra flavor.

Remove bay leaves, herb stalks and garlic cloves before serving.