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

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