Simmered Fowl

This preparation and the variation that follows are usually not served as is. Instead, they are the basis for other recipes that call for simmered or cooked chicken or turkey and for chicken or turkey stock or velouté. The cooked meat can also be used for chicken or turkey salads.


U.S. Metric Ingredients
3 3 Fowls, about 5 lb (2.3 kg) each
8 oz 250 g Onion, coarsely chopped
4 oz 125 g Celery, coarsely chopped
4 oz 125 g Carrots, coarsely chopped
1 1 Bay leaf
6 6 Parsley stems
¼ tsp 1 mL Peppercorns
2 2 Whole cloves
1 tsp 5 mL Salt



  1. Truss the fowls. This step is optional but recommended because it keeps the chicken from falling apart, especially if you are cooking more than one in the pot.
  2. Place the fowls in a stockpot.
  3. Add boiling water to cover and return to a boil. Skim the scum carefully.
  4. Add the mirepoix and sachet.
  5. Simmer until the fowls feel tender when pressed on the thigh, about 2½ hours.
  6. If the meat and broth are to be used immediately for another preparation, remove the fowl from the liquid, place in another pan, and keep covered until needed. Strain the broth.
  7. If the meat and broth are not needed right away, leave the fowls in the broth and cool quickly in a cold-water bath, as for cooling stocks. When completely cool, remove the fowls and refrigerate, covered. Strain the broth and refrigerate.
  8. To use, disjoint the fowls, remove all bones and skin, and dice or cut as required.

Per 1 ounce: Calories, 70; Protein, 10 g; Fat, 2.5 g (36% cal.); Cholesterol, 30 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 65 mg.


Simmered Chicken or Turkey

Simmer young chickens or turkey as in basic recipe. They may be whole or disjointed. A 3-lb (1.4-kg) chicken will take about 45–60 minutes to cook completely. Turkey will take about 1½–3 hours, depending on size. Do not overcook young poultry, and do not let the liquid boil.