Poaching a whole chicken is one of the healthiest, easiest, and most cost-effective ways to prepare chicken With just a few simple ingredients and steps, you can have tender, juicy meat and flavorful broth ready for endless recipes In this comprehensive guide, I’ll explain exactly how to poach a whole chicken from start to finish.
What Is Poaching?
Poaching involves gently simmering food in liquid at temperatures ranging from 160-180°F. This gentle heat evenly cooks the food while keeping it moist and tender. Poaching chicken provides the following benefits:
- Juicy, flavorful meat that practically falls off the bone
- Nutrient-rich, collagen-packed broth perfect for soups, gravies, and more
- Cost-effective way to get multiple meals from one chicken
- Healthy cooking method that requires little to no added fat
The keys to poaching chicken successfully are maintaining the right poaching temperature and using a whole chicken rather than parts. Follow the steps below to master this simple technique.
Choosing a Whole Chicken
For best results select
- A broiler or roasting hen, 4-5 pounds. Larger birds yield more meat and broth.
- Good quality, free-range or organic chicken for the richest flavor.
Avoid skinny chickens or chickens labeled “fryer.” The extra fat on a broiler hen enriches the broth.
Prepping the Chicken
Before poaching:
- Remove giblets from the cavity and reserve for another use.
- Rinse chicken under cold water and pat dry with paper towels.
- Truss chicken by tying legs together with butcher’s twine. This helps the chicken hold its shape.
- Loop the twine to create a handle for removing chicken from pot.
Poaching Liquid
The poaching liquid should cover the chicken by 2 inches. Good options include
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Water – Use at least 8 cups water. Can add salt, whole peppercorns, onions, garlic, or herbs.
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Chicken broth – Use 8 cups broth plus 4 cups dry white wine. Provides extra flavor.
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Milk – For a more tender, velvety texture. Combine 4 cups milk and 4 cups water.
Avoid poaching chicken directly in wine or acidic liquids like tomato juice. Acidity can make the meat dry and tough.
Step-By-Step Poaching Method
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Place trussed chicken in a large stockpot and add poaching liquid to cover by 2 inches.
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Heat liquid to 165-170°F. Use a thermometer to monitor temperature.
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Once liquid reaches temp, reduce heat to maintain a gentle simmer between 160-180°F. Surface should quiver slightly. Adjust heat as needed.
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Poach chicken gently for 60-90 minutes, turning chicken halfway through. Total time depends on size. Chicken is done at 165°F internal temp.
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Monitor pot occasionally and skim any foam from the surface. Add hot water if liquid reduces.
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Remove pot from heat once chicken reaches 165°F. Carefully transfer chicken to a plate to rest.
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Let chicken rest for at least 15 minutes before carving to allow juices to redistribute.
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Strain and reserve poaching liquid. Cool and skim off excess fat before using broth.
Poaching Tips
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Stay nearby as chicken poaches. Temperature fluctuations can overcook chicken.
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Use a thermometer to monitor poaching liquid temp, not just internal chicken temp.
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Don’t let liquid boil or simmer rapidly. Gentle heat prevents dry, rubbery meat.
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Poaching time depends on chicken size. Larger birds take more time.
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Let chicken rest before carving for juicier meat.
What To Do With Poached Chicken
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Shred and use in casseroles, sandwiches, salads, pastas, and more.
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Make chicken soup with reserved poaching broth and shredded chicken.
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Use broth for gravy, cooking grains, or as flavorful stock.
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Refrigerate broth and scrape off hardened fat from surface before using.
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Portion and freeze broth and shredded chicken for quick future meals.
Plan out your poached chicken meals ahead of time
Getting multiple meals out of a single chicken is all in the planning. Make a list of meals for the week, starting with a big meal based around a poached chicken, and shop accordingly. I vouch for all of these recipes:
Serve either dark or white meat in the big first meal to maximize leftovers, but other than that, this is a choose-your-own-adventure story. Do you lose your mind for chicken salad sandwiches? Save the breasts for last and stock up on bread, mayo, and crunchy veg. If you’d rather eat the white meat first and save the dark meat for, say, enchiladas, make sure you have tortillas, melty cheese, beans, and enchilada sauce on hand. You’ll also have a gallon each of broth and stock to work with, so pick up plenty of soup, stew, and/or risotto ingredients. Speaking of stock, don’t forget root vegetables and aromatics—I especially recommend some parsnips.
Some key items to assist your weekly chicken poach:
How to Poach a Whole Chicken | Everyday Gourmet S4
FAQ
How long do you poach a whole chicken?
Skim any impurities that rise to the surface and make sure that the chicken remains covered with water then reduce the heat to achieve a bare simmer. Simmer for 1 hour 15 minutes, making sure that the bird is always covered.
How long should you poach a chicken?
Cook until thickest part of chicken registers 150°F on an instant-read thermometer, about 30 minutes to 1 hour (timing is difficult to estimate as it is …
Should you keep the liquid at a full rolling boil when poaching chicken breast?
Explanation. False, you should not keep the liquid at a full rolling boil when poaching a chicken breast. Poaching is a gentle cooking method that involves cooking food in liquid at temperatures of about 160 to 180 degrees Fahrenheit (71 to 82 degrees Celsius).
How long does it take to boil whole chicken?
Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch. Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.