Poached Chicken Thighs

1. 1

   Place the chicken thighs in a 6-quart Dutch oven or soup pot.

2. 2

   Peel the onion, cut it into 4 pieces, and add them to the pot.

3. 3

   Cut the celery into 4 pieces and add them to the pot.

4. 4

   Peel the carrot, cut it into roughly 1-inch pieces, and add them to the pot.

5. 5

   Sprinkle the tarragon and black pepper over the chicken and vegetables.

6. 6

   Add just enough cold water to cover the chicken and vegetables completely, then sprinkle in the salt, if using.

7. 7

   Cover the pot and bring to a rolling boil over high heat.

8. 8

   As soon as the water reaches a vigorous boil, reduce the heat to low and cook the chicken, uncovered, at a very slow boil for 10 minutes.

9. 9

   Then remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes.

10. 10

    (Test for doneness by removing a thigh and cutting into it.

11. 11

    The exact time will depend on the size of the thighs.)

12. 12

    When the chicken is done, remove it from the pot, using tongs or a slotted spoon.

13. 13

    (Reserve the chicken stock in the pot for later use.)

14. 14

    Allow the chicken to cool enough to remove the skin and any visible fat.

15. 15

    Pull the meat from the bones.

16. 16

    Cut the chicken into bite-size chunks for future use.

* Per serving · 4 servings · Values may vary.