How do you poach a whole chicken?

Poaching is a gentle cooking method that results in tender and flavorful meat. It is a good choice for cooking whole chickens, which can sometimes dry out when roasted or fried.

Ingredients:

- 1 whole chicken, about 3-4 pounds

- 1 large pot or Dutch oven with a lid

- 1 gallon water

- 2 stalks celery, cut into 2-inch pieces

- 2 carrots, cut into 2-inch pieces

- 1 onion, cut into 1-inch pieces

- 1 tablespoon salt

- 1 teaspoon black peppercorns

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1 bay leaf

Instructions:

1.) Prepare the chicken by removing any giblets or excess fat.Rinse the chicken inside and out with cold water.

2.) Place the chicken in a large pot or Dutch oven. Add the celery, carrots, onion, salt, peppercorns, thyme, rosemary, and bay leaf.

3.) Cover the pot with a lid and bring the water to a boil over medium-high heat.

4.) Reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through. The chicken is cooked when internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer.

5.) Remove the chicken from the pot and let it rest for a few minutes before carving and serving.

Tips:

- To make the poaching liquid more flavorful, you can add other vegetables, such as mushrooms, leeks, or fennel.

- You can also add herbs, spices, or citrus zest to the liquid to customize the flavor of the chicken.

- Poached chicken can be used in a variety of dishes, such as soups, salads, and sandwiches. It is also a good choice for making chicken salad, as the meat is tender and flavorful.