- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 319
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 103 mg
- Sodium
- 548 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 319
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 103 mg
- Sodium
- 548 mg
Ingredients
Directions
- Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.
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