Chicken Poaching Broth

Chicken Poaching Broth

A light, aromatic broth infused with vegetables and herbs, made to gently poach chicken.

Total 40 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This mild broth combines onion, carrot, celery, and herbs to create a flavorful base for poaching chicken breasts or thighs. The result is a subtly seasoned liquid that keeps chicken moist and tender, and it can be strained and reserved afterward for soups or sauces.

Ingredients

  • 6 cups water
  • 1 yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 1/2 teaspoons kosher salt

Method

  1. Combine the water, onion, carrots, celery, garlic, parsley, thyme, bay leaf, peppercorns, and salt in a 6-quart saucepan.

  2. Bring the mixture to a boil over high heat.

  3. Reduce heat to low and simmer, uncovered, to let the flavors infuse.

  4. Strain the broth through a fine-mesh sieve into a clean pot or heatproof container, discarding the solids.

  5. Use the strained broth immediately to poach chicken, or cool to room temperature and refrigerate in an airtight container for up to 4 days.

Rate this recipe

★ 3.4 (1)

Chicken Poaching Broth

This mild broth combines onion, carrot, celery, and herbs to create a flavorful base for poaching chicken breasts or thighs. The result is a subtly seasoned liquid that keeps chicken moist and tender, and it can be strained and reserved afterward for soups or sauces.

40 min 16 oz 15 cal

Ingredients

  • 6 cups water
  • 1 yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 1/2 teaspoons kosher salt

Method

  1. 1

    Combine the water, onion, carrots, celery, garlic, parsley, thyme, bay leaf, peppercorns, and salt in a 6-quart saucepan.

  2. 2

    Bring the mixture to a boil over high heat.

  3. 3

    Reduce heat to low and simmer, uncovered, to let the flavors infuse.

  4. 4

    Strain the broth through a fine-mesh sieve into a clean pot or heatproof container, discarding the solids.

  5. 5

    Use the strained broth immediately to poach chicken, or cool to room temperature and refrigerate in an airtight container for up to 4 days.