About a month ago a friend gave us some frozen chicken. It looked to be half of a whole chicken. We stuck it up in the freezer and forgot about it. For easy dinners, we usually eat chicken breasts, and at the time I had about six breasts in the freezer already.
Last week we were trying to eat as much as possible from food we already had at home and we were running low on meat. Art is not a big fan of roasted chicken (not sure why), so he suggested I boil the half a chicken we had in the freezer and we could use the meat for chicken tacos or whatever. I did him one better and came up with this poached chicken recipe.
3-4 lb. chicken (bone-in, skin on)
4 celery stalks
1-2 tsp. salt
1 onion, quartered
2 tsp. Italian seasoning
3 carrots, peeled and chopped
2 cans chicken broth
1/2 tsp. garlic powder
Before I start the directions, let me just say that once the chicken was thawed, I realized that what we thought was a half a chicken, was, in reality three thigh/drumstick combos and a very large breast. So maybe a mutant chicken?
Wash and pat dry chicken, then place in a large stockpot with 1-2 Tbsp. olive oil. Add chicken broth and enough water to cover chicken by 3-4 inches. Add remaining ingredients.
Cook over high heat until broth reaches a rolling boil. Cover and reduce heat to low, simmer for about an hour. (Don’t let it boil or the meat will get tough and stringy).
Remove chicken, cover and refrigerate. The next day you can remove the skin and bones and save the meat for future recipes.
The broth can be saved in the refrigerator for 4-5 days or do as we did and after it has cooled, pour it into quart size resealable bags and freeze. Then you can just pop out as much as you need at a time.
Here is how much broth and meat we got from just that little bit of chicken:
Try it for yourself!! Poach a chicken and let me know what you do with the meat and broth!! We made chicken tacos and chicken soup with rice.