-
1
To begin: Cut the breasts from the chickens and refrigerate them until you are ready to use them.
-
2
For the Broth: Put the rest of the 2 chickens into a large pot.
-
3
Cover them with cold water.
-
4
Bring the water to a simmer over medium-high heat, but do not let it boil.
-
5
Skim off any fat and scum that rises to the surface.
-
6
Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine.
-
7
Simmer slowly for 3 to 4 hours.
-
8
Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it.
-
9
Strain the broth through a fine mesh strainer and refrigerate until ready for use.
-
10
The broth can also be frozen.
-
11
For the Poached Breasts: Season the breasts with salt and pepper.
-
12
Place each breast into a small resealable plastic bag.
-
13
Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags.
-
14
Press out all of the air and seal the bags tightly.
-
15
Keep refrigerated until ready to cook.
-
16
Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer.
-
17
Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt.
-
18
Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes.
-
19
Remove the bags from the water and serve the chicken immediately, using the liquid in the bags as the sauce.
-
20
For the Salad: Pick the meat from the cooled chicken, discarding the skin and bones.
-
21
Cut the meat into small pieces and put them into a bowl.
-
22
Add the celery, onion, celery leaves, parsley, mayonnaise, mustard, vinegar, and salt and pepper, to taste.
-
23
Mix until everything is evenly blended.
-
24
Serve with salad leaves or make a sandwich.
-
25
Cook's Note: The chicken breasts we used weigh about 4 1/2 ounces each.
-
26
If you use larger breasts, the cooking time will be longer.
