Poached Chicken & Chicken Stock

/Poached Chicken & Chicken Stock

Poached Chicken & Chicken Stock

This recipe uses 1 whole 4 lb chicken for the broth base. However, for the richest mineral content and to ensure the broth forms the nutritious collagen content, we’ve added 4 extra chicken backbones to the recipe. You can also use 1 additional whole chicken carcass or bones from any other part of the chicken. Note: use only organic chicken to avoid harmful toxins that are stored in bones in particular.

Poached Chicken Ingredients:

4 lb whole organic chicken
4 quarts water

Chicken Stock Ingredients:

1 chicken carcass as prepared above
1 lbs of organic chicken wings
4 extra organic chicken backbones
3 celery sticks, washed and roughly chopped
3 carrots, washed and roughly chopped
1 onion, roughly chopped
2 bay leaves
4 quarts of broth from the poached chicken
2 tbsp white vinegar

Directions:

1. In a large stockpot add the chicken and water and bring it to a boil. Skim any froth that has gathered on the surface and lower the heat. Continue to let it simmer, covered, for one hour.

2. While the chicken is cooking, roast the chicken wings and backbones in the oven at 350F for 30min.

3. After one hour, take the simmering chicken out of the stockpot. Remove and use the poached meat for other dishes, saving the carcass, wings, and neck, and stock.

4. Transfer all the ingredients into a stainless steel stock pot.

5. Pour the white vinegar on top and let it sit for another 30 minutes.

6. After 30 minutes, bring it to a boil then lower the heat to a simmer and cover it. Leave it to simmer slowly for 24 hours – it shouldn’t be bubbling!

7. After 24 hours, take the pot off the heat (note: the water level should not have reduced by much). Strain it and put it back in the pot after giving the pot a wash.

8. Let everything sit until it comes to room temperature* (this may take several hours).

9. Once at room temperature, put the stock into the fridge for it to gel. If left overnight again you will see a top layer of fat that can be removed. Pour the liquid into mason jars and store in the freezer for future use!

* To speed this process along you can prepare a large high rim pan full of ice water and immerse the pot containing the stock into it carefully. This will help prevent your stock from forming harmful bacteria which starts to form after sitting an additional 4 hours at room temperature.

Print this page

About the Author:

Kaplan Center Kitchen
The Kaplan Center Kitchen offers a selection of nutritious and healthy recipes - some straight from our staff members’ kitchens - for you to try at home. Bon Appétit!