Poached Chicken

1. 1

   Place chicken in a large stockpot.

2. 2

   Add remaining ingredients and enough water to cover chicken.

3. 3

   Bring to a boil over high heat.

4. 4

   Skim off any foam and discard.

5. 5

   Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.

6. 6

   Transfer chicken to a plate, and let cool slightly.

7. 7

   Pour stock through a fine sieve into a bowl; discard solids.

8. 8

   Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use.

9. 9

   Remove meat from skin and bones, and tear into bite-size pieces.

10. 10

    (You should have about 4 cups.)

11. 11

    Refrigerate, covered, until ready to use, up to 2 days.

No additional tips available.