Poached Chicken and Stock

(low fat and salt)

 

Ingredients:

 

3 large boneless, skinless chicken breast

12 cups cold water ( add more as needed)

1 tablespoon black peppercorns

2 cups celery tops and leaves

1 small onion chopped

3 carrots, peeled and roughly chopped

 

In a large heavy saucepan combine all the above ingredients; bring to a rolling boil, than lower heat to a simmer, and simmer for about 1 hour. 

 

Remove the chicken breast, and set aside to cool.

 

Strain the stock through a fine sieve, mash vegetables to extract all their juice. Than strain again into 2 or 4 cups plastic containers- let cool, and refrigerate. Stock can be frozen for use later.

 

This recipe will yield about 6 to 8 cups of stock 

Chef's Note:  When chicken is cool enough, shred the chicken to use for soups, crepes, salads etc. There is endless uses for this poach chicken.