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Poached Chicken Thighs
Preparation info
- Yield:
20
Cooked Thighs, Plus 2 cups Broth. - Difficulty
Medium
Appears in
Published 1987
Ingredients
20 6 pounds 2 cups 2
Method
- Combine the thighs, water, bay leaves, thyme, onions, celery, parsley, salt, and peppercorns in a kettle. Bring to the boil, partly covered, and let simmer 20 minutes.
- Remove from the heat and let stand until ready to use. Remove the thighs, strain the broth, and skim off the fat.
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