Poaching Chicken.

Rachael Ray keeps telling me that I can use some chicken that I’ve poached in her recipes.  Well, I had no idea what she was talking about, so I googled, searched and solved this mystery.

Here’s how chicken poaching unfolded in my house:

Brian and I had a whole frozen chicken in the freezer.  It sat, still packaged, thawing in the kitchen sink on a plate for a looooooong time yesterday.  In the evening, I transferred it to the fridge to keep and to finish any necessary thawing.

This morning, I followed the instructions on this site and rinsed and drained my chicken.

I chopped the recommended veggies – celery, onion, carrot, garlic (that a veggie?) – and used the herbs parsley, bay leaf and rosemary (’cause you should know from this post that I have a boat load of rosemary) for the poaching.

Once the water FINALLY came to a boil, I let it simmer for an hour and 30 minutes.  The web site said an hour and 20, but I opened the lid a couple times to try and get the air out of the chicken as it was floating to the top (and I wanted it as submerged as possible).  I figured the extra time was safer.

Sure enough, the chicken was completely cooked through and falling off the bone.  Taking it out of what was now the broth, I let it cool for about a half hour.

I separated the bones (which I’ll probably use later to enhance flavor of the leftover broth), the skin/fat/carrots (which Esther and Samson will appreciate once I liquify that into a gravy) and the chicken.

It looks like we’re all winners in the Spears household – the people, the pets and the budget.  Chicken pot pie will most definitely be on the menu this week and most likely a casserole.  ‘Cause, ya know, it is Casserole Week on Rachael.  *wink*


  1. February 6, 2013

    looks yummy!

    and while SOME people may consider garlic a veggie, being Italian, i firmly believe it’s a food group

  2. February 6, 2013

    I need to make pot pie, it’s been forever since I did … and meatloaf. Casserole week, eh, Rebecca O. posted a yummy looking pizza casserole the other day. 🙂

  3. February 6, 2013

    This is great! I might try this some time. As I type this I have a whole chicken in the slow cooker, which is all I ever do with a whole chicken. Maybe next time!

  4. February 6, 2013
    Janice Cline

    Oh, now I am hungry for chicken casserole with lots of garlic!

  5. February 6, 2013
    Joan Dedman

    Poaching a chicken is what I call “stewing” a chicken. I used to do this a lot, but now buying a whole roasted chicken is so inexpensive at most grocery stores, I confess I buy them already cooked for some of my chicken needs…like chicken salad for instance.

  6. February 7, 2013

    It really does save on the budget when a woman knows how to cook for her family. I can feed the whole house here on as little as 15 bucks some days. Cooking is a lost art. It’s so sad. I work with a lot of youth and they do not know their way around a kitchen. A coworker of mine said that her and her boyfriend spend 40 bucks a day on food. 40 bucks?!?!? Oy! I wrote her out a grocery list and gave her some ideas on saving money and being healthy. She’s preggo too so hopefully this does her and baby good in the long run.

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