Poached Chicken
I poach 2 whole chickens and have meat left over to slice or make into chicken salad. If you prefer, poach chicken parts which your family enjoys.
2 large frying chicken
Water to cover
1 large onion
1 large carrot
1 bouquet garnee made of fresh herbs of your choosing
2 tablespoons salt
1 tablespoon black peppercorns
Remove skin from 1 large frying size chicken. Bring water to a boil and add all herbs and spices. Plunge skinned chicken into boiling water to cover, increase heat and return water to the simmer, cook chicken for 35 minutes or until internal temperature reaches 170 degrees. Remove chicken from broth to a warm platter. Slice one chicken and cool and refrigerate the other.