Poached Chicken Breasts and Chicken Broth

1. 1

   Combine all ingredients in a 5-quart pot with a tight-fitting lid.

2. 2

   Cover with water by 2 inches.

3. 3

   Bring to a boil; reduce to a simmer, and cover.

4. 4

   Cook the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160F, about 15 minutes.

5. 5

   Transfer the chicken to a rimmed baking sheet; arrange in a single layer, and let cool.

6. 6

   With a slotted spoon, remove and discard the vegetables.

7. 7

   Strain the broth through a fine-mesh sieve lined with a damp paper towel.

8. 8

   If the broth is more than 8 cups (2 quarts), return to the pot; reduce over medium-high heat until you have just 8 cups.

9. 9

   Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.

10. 10

    When the chicken is cool enough to handle, remove and discard the skin and bones.

11. 11

    Shred with forks or chop the chicken, as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.