Poached Chickens (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
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 |
salt |
Directions:
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.
|
|