Poached Chicken Breasts and Chicken Broth

• 4 1/2 to 5 pounds bone-in, skin-on chicken breast halves (about 6)
• 1 onion, cut into 8 wedges
• 2 carrots, quartered crosswise
• 2 celery stalks, quartered crosswise
• 2 dried bay leaves
• 3 garlic cloves
• 6 sprigs fresh parsley
• 3 sprigs fresh thyme or
• 1/4 teaspoon dried

1. Combine all ingredients in a 5-quart pot with a tight-fitting lid.
2. Cover with water by 2 inches.
3. Bring to a boil; reduce to a simmer, and cover.
4. Cook the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160F, about 15 minutes.
5. Transfer the chicken to a rimmed baking sheet; arrange in a single layer, and let cool.
6. With a slotted spoon, remove and discard the vegetables.
7. Strain the broth through a fine-mesh sieve lined with a damp paper towel.
8. If the broth is more than 8 cups (2 quarts), return to the pot; reduce over medium-high heat until you have just 8 cups.
9. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
10. When the chicken is cool enough to handle, remove and discard the skin and bones.
11. Shred with forks or chop the chicken, as desired.

chicken, onion, carrots, celery stalks, bay leaves, garlic, parsley, thyme

Taken from www.epicurious.com/recipes/food/views/poached-chicken-breasts-and-chicken-broth-383377 (may not work)