Poached Chicken

1. 1

   Wash chicken and giblets and pat dry.

2. 2

   Place in crockpot and season with salt and pepper.

3. 3

   Tuck celery, carrot and onion around chicken.

4. 4

   Pour in broth and add bay leaf.

5. 5

   Cover and cook on Low for 7 to 8 hours or until chicken is tender.

6. 6

   Lift chicken from pot and let stand until cool enough to handle.

7. 7

   Strain stock into refrigerator container.

8. 8

   Chill.

9. 9

   Lift off fat.

10. 10

    Remove chicken meat from bones in as large pieces as possible.

11. 11

    Place in a container.

12. 12

    Cover and chill.

13. 13

    Use in salads or casseroles dishes.

14. 14

    Yields about 2 1/2 to 3 cups chicken meat and 1 cup jellied stock.

No nutritional information available.

No additional tips available.