I wanted to share a recipe of Chinese Poached Chicken. This is a super easy process that returns crazy, juicy chicken meat. My father introduced me to this method and read it in the The Frugal Gourmet by Jeff Smith. After pulling off the meat, I use the bones to make a bone broth.
Poached Chicken
Ingredients:
Water
1 whole chicken (3lbs)
Directions:
Fill a 12 quart kettle almost full of water and bring it to a boil.
Place 1 whole chicken, about 3 pounds, in the boiling water.
The water will stop boiling in just a moment or so. Using wooden spoons so that you do not tear the skin, remove the chicken from the water and place it on a tray.
Cover the pot and bring the water back to a boil.
Put the chicken back into the pot, cover and turn off the heat.
Leave the chicken in the pot and the pot on the burner, but you will need no more heat. The water will be hot enough to cook the bird. After 1 hour the chicken is done. Remove and cool and debone it. Some of the poaching water can be used to cover the meat or use the meat for other chicken dishes that calls for cooked chicken.