• 4 large whole chicken breasts (about 3 pounds each)
  • 2 carrots, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 onions, halved
  • 2 large bay leaves
  • A bundle of parsley and thyme
  • 1 lemon, sliced
  • Salt
  • A few peppercorns
  • 4 cloves garlic, smashed


Serves: 6-8


Place all the ingredients in a large pot and cover with water. Bring to a boil and reduce the heat to a low simmer. Poach for 1 hour; remove from the heat. Let cool completely in the liquid, then strain. Separate the chicken from the skin and bones and reserve the stock.