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Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Count Your Chickens

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Total:: 1 hr 45 min
Prep:: 15 min
Cook:: 1 hr 30 min

Yield:: about 8 cups

Level:: Easy

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
Herb bundle of fresh parsley, rosemary and thyme
Salt

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.

My Private Notes

Name: Poached Chickens
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: about 8 cups
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; Herb bundle of fresh parsley, rosemary and thyme; Salt