Poached Chicken for Salads

1. 1

   Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan.

2. 2

   Cover with the broth, and bring just to a boil.

3. 3

   Lower the heat to very low and cover.

4. 4

   Poach the chicken for 20 minutes or until firm to the touch.

5. 5

   Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

6. 6

   Transfer the chicken to a cutting board and reserve the liquid.

7. 7

   Bone and skin the chicken and cut the meat into cubes.

8. 8

   Discard the bones and skin.

9. 9

   Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.

10. 10

    Remove any fat from the surface of the broth before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.