Poaching Chicken AND making Chicken Broth


Many times we all come across a recipe that calls for chicken breast. Chicken that has been diced from the breast of a rotisserie chicken. At times the person writing the recipe will suggest to pick up a rotisserie chicken from the supermarket. Depending where you live that will cost you anywhere from $5.00 to $8.00 if not more.

Here is MY suggestion, and yes it will be a little cheaper. Poach your own chicken!!! Poaching chicken is easy, convenient and by doing so you will be eating a healthier chicken AND making chicken broth in the process. Chicken broth is another staple ingredient that many recipes call for and you don’t have to buy.

So!! Lets start!!!


1-1.5 lbs Chicken breast
5 Celery stalks
4 or 5 Carrots
1 large yellow onion
*if available chicken wings tips (if not next time you cook chicken wings safe the tips and freeze)



Roughly chop carrots and celery. Peel and quartered the onion. Place all vegetables in a 5 quart heavy bottom pan or dutch oven.


Pour at least 4 quarts of water over the vegetables.


Place your chicken breast pieces into the water with the vegetables. Bring the water to a rapid boil.

**for extra flavor I keep chicken wings tips in the freezer that I use to boil together with the chicken breast. If you have some you can add them, if not, you can do without.

Once the water is boiling, bring down the flame and let it simmer for at least an hour and fifteen minutes.

Once it has boiled for an hour and fifteen minutes remove the chicken breast with a slotted spoon or thongs, place in a bowl let it cool until they can be handled.


Strained broth and discard all vegetables. Allow broth to cool before you refrigerate. You can use broth as base for soups, chilies, sauces, instead of water.

As for the chicken, you can dice, cut, pull and use in chicken salad, wraps, sandwiches. You add flavor profiles of your choice.


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