- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- 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
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.
