Poached Chickens

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: about 8 cups
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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



  1. 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.