Poached Chicken

Preparation info
  • 1

    chicken
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 frying chicken (2 to 3 pounds), trussed
  • 1 small onion, studded with

Method

  1. Place the chicken in a small kettle or a large saucepan and add cold water to cover.

  2. Add the remaining ingredients and bring to a boil. Reduce heat, cover partly and simmer until the chicken is tender, thirty minutes or longer depending on size.

  3. Use the chicken in any recipe that calls for cooked chicken. Strain the broth and save fo