Poached Chicken Breasts and Chicken Broth

1. 1

   Combine all ingredients in a 5-quart pot.

2. 2

   Cover with water by 2 inches.

3. 3

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

4. 4

   Cook 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 chicken to a rimmed baking sheet and arrange in a single layer.

6. 6

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

7. 7

   Chop or shred meat, as desired.

8. 8

   With a slotted spoon, remove and discard vegetables and herbs.

9. 9

   Strain broth through a fine sieve lined with a damp paper towel into a large bowl.

10. 10

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

11. 11

    (Once cooled, broth can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months; thaw overnight in the refrigerator before using.)

* Per serving · 4 servings · Values may vary.

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