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

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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Poached Chickens

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