Poached Chickens Recipe

Name: Poached Chickens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 4-pound whole chickens; 1 teaspoon whole black peppercorns; 4 cloves garlic, crushed; 2 large fresh bay leaves; 2 carrots, peeled and coarsely chopped; 2 ribs celery, coarsely chopped; 2 onions, peeled and quartered; 1 lemon, sliced; Herb bundle of fresh parsley, rosemary and thyme; Salt

Servings: persons

Two 4-pound whole chickens
1 teaspoon whole black peppercorns
4 cloves garlic, crushed
2 large fresh bay leaves
2 carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
2 onions, peeled and quartered
1 lemon, sliced
Herb bundle of fresh parsley, rosemary and thyme
Salt

1
Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots.
2
Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string.
3
Sprinkle with salt.
4
Cover the chickens with water and bring to a boil.
5
Reduce the heat to low, a rolling simmer.
6
Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock.
7
Strain the stock.
8
Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Two 4-pound whole chickens, 1 teaspoon whole black peppercorns, 4 cloves garlic, crushed, 2 large fresh bay leaves, and more.

Yes, Poached Chickens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Chickens

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