Fall-off-the-bone poached whole chicken (meal prep)
Poaching a whole chicken is one of the easiest and most economical ways to make tender, shredded chicken and a savory, light broth. Perfect for soups, salads, sandwiches, and weeknight meals. It’s a smart and nourishing kitchen staple.
Servings: 8 Servings
Calories: 64kcal
Equipment
- 1 Large Pot or Dutch Oven (with tight-fitting lid)
- 1 Large Bowl (for shredded chicken)
- Airtight Containers (for meal prep)
Ingredients
For the Broth
- 1 whole chicken 3 to 5 ½-pounds
- 1 tablespoon sea or kosher salt
- Water
- 1 yellow onion peeled and cut into large chunks
- 2 - 3 cloves of garlic peeled (optional)
- Fresh Rosemary or Thyme leaves
Add Vegetables or veggie scraps—optional
- ½ - 1 leek chopped
- 1 - 2 large carrots chopped
- 2 - 3 celery stalks chopped
Instructions
- First, check if the chicken doesn't have any giblets in the cavity. If so, remove it, and set it aside.1 whole chicken
- Use paper towels to pat-dry the whole bird, including the cavity. Take the giblets out of the small bag and pat-dry as well.
- Place the whole chicken and the giblets (except liver) in a large, deep stockpot—the chicken has to fit in the pot comfortably.
- If using, add either veggie scraps or freshly chopped vegetables and herbs like Rosemary or Thyme leaves, onions, carrots, leeks, and celery. I don't always add garlic, but that's an option too.2 - 3 cloves of garlic, Fresh Rosemary or Thyme leaves, ½ - 1 leek, 1 - 2 large carrots, 2 - 3 celery stalks, 1 yellow onion
- Then add enough water to cover the whole chicken with a depth of two inches. Add one tablespoon of salt.Water, 1 tablespoon sea or kosher salt
- Cover the pot and bring to a boil on medium/high heat. As soon as the water has come to a boil, immediately lower the heat to a very slow but steady simmer—a few bubbles should rise now and then steadily but gently. Then partly cover the pot.
- Cook for about 60 to 90 minutes or until the chicken is fully cooked and the meat almost falls off the bone. Turn over the chicken at least once during the cooking process.
- Now and then, you might see a froth (protein scum) coming up to the surface. Skim it off with a ladle and discard.
- When done and the chicken is very tender, use tongs (I also like to use a slotted spoon in the other hand to support the chicken from below) to transfer the whole chicken from the pot to a large bowl or shallow container. Cover and set aside until it's cool enough to handle.
- Strain the liquid through a sieve and discard any vegetables if used. You can use all or some of it to make a soup or reserve the broth for later.
- If you want to reserve it for later, transfer it to individual-sized airtight containers and allow it to cool first before storing it in the fridge or freezer.
- When the chicken is cool enough to handle, use your fingers to separate any chicken meat from bones and skin. Discard the bones and skin.
- Shred big pieces of meat with your hands into smaller chunks, or use a fork to pull the meat apart. Use the meat immediately to make a chicken salad or in sandwiches, or store it in airtight containers in the fridge for up to 3 or 4 days for later use.
Notes
- Giblets: I like to reserve the liver for another time, as it can add a distinctive liver flavor to the stock. You can refrigerate it to pan-fry later with garlic and onions and toss it on top of a green salad for a quick lunch.
- Straining the broth: If I use the broth immediately to make a chicken soup or Italian egg drop soup, I am less concerned with an utterly perfect strain. However, if you really want a clear stock and remove bits of protein that might have sunk to the bottom, then strain it before it is completely cooled using a fine sieve or a colander lined with cheesecloth.
- Refrigerate chicken broth for up to 3 days. After refrigeration, a thick layer of fat will rise to the top of the broth. When ready to use, always skim off the congealed fat on top.
- Freeze the broth in individual-sized airtight containers for later and up to 6 months.
- A 4 to 4 ½-pound chicken yields about 5 cups of shredded chicken meat and 16 cups of chicken broth.
- Chicken bones and skin: Either discard or use them again to make a light stock. Place them back in a large stockpot and cover with salted cold water. Bring to a gentle simmer and cook for 4-24 hours. You could use any veggie scraps again to add more flavor. Strain solids and cool broth. You could also make this in the slow cooker and follow the same process as the bone broth.
Nutrition
Calories: 64kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 906mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4135IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
