Aired May 1, 2014
Serves 3 1/2 to 4 quarts stock
1 leek, trimmed, washed and quartered
2 carrots, peeled and cut into chunks
1 onion, quartered
2 ribs celery with leafy tops, quartered
4 cloves garlic, crushed
1 lemon, sliced
2 fresh bay leaves
Parsley stems or sprigs and some reserved carrot tops
1 4- to 5-pound chicken
5 to 6 black peppercorns
Place vegetables, garlic, lemon and herbs in a pot with the chicken. Add enough water to just cover the bird and bring to a boil. Add peppercorns and salt; reduce heat to a low rolling boil or gentle simmer. Poach chicken 60 minutes, turning occasionally. Cool completely in stock before removing chicken. Discard bones and skin, and pull chicken into bite-size pieces. Divide meat into two piles.
Strain stock and pour back into pot; keep warm.
I love rollover cooking. If you cook something simple like a poached chicken, you can roll it into two meals. These meals are perfect for springtime into early summer. Heads up: each can be prepared in short-order by using pulled rotisserie chicken and store-bought stock if you want to make the meals on their own and in a hurry any night of the week.
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