Poached Chicken

• 1 whole chicken (about 4 pounds), cut into 8 pieces
• 2 celery stalks, cut into 4-inch pieces
• 2 medium carrots, peeled and cut into 4-inch pieces
• 1 medium onion, quartered
• 6 sprigs fresh flat-leaf parsley
• 3 sprigs fresh thyme
• 1/4 teaspoon whole black peppercorns
• 2 cans (14 ounces each) low-sodium store-bought chicken broth
• 1 teaspoon coarse salt

1. Place chicken in a large stockpot.
2. Add remaining ingredients and enough water to cover chicken.
3. Bring to a boil over high heat.
4. Skim off any foam and discard.
5. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
6. Transfer chicken to a plate, and let cool slightly.
7. Pour stock through a fine sieve into a bowl; discard solids.
8. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use.
9. Remove meat from skin and bones, and tear into bite-size pieces.
10. (You should have about 4 cups.)
11. Refrigerate, covered, until ready to use, up to 2 days.

chicken, celery stalks, carrots, onion, parsley, thyme, whole black peppercorns, chicken broth, coarse salt

Taken from www.epicurious.com/recipes/food/views/poached-chicken-392494 (may not work)