This is a flexible base recipe that I use to make broth and chicken for chicken noodle soup, chicken tortilla soup, hot and sour style chicken soup, chicken and rice casseroles, or just to have some broth around because it makes everything taste better.
Broth Base Ingredients
2 quarts water
4 garlic cloves crushed, 1 Tbsp dried garlic chips, or 1 tsp garlic powder
1/2 cup roughly chopped celery, with leaves if possible
handful chopped fresh parsley, with stems if possible (optional)
1 Tbsp salt
10 whole black peppercorns
2 bay leaves
1 tsp thyme
1 tsp rosemary (optional)
1 tsp basil (optional)
zest and juice of a lemon or splash of dry white wine (optional)
2 chicken breasts, cut into 3 pieces each (6 total). Cut off the thickest half and then slice/filet the thicker piece in half horizontally to get 6 pieces of similar thickness.
Method
Bring all ingredients except the chicken to a boil in a large pot and boil vigorously on high for 10 minutes until fragrant.
Carefully drop the chicken into the boiling water and turn the heat down to the lowest setting. Cover the pot and set a timer for 10 minutes.
Take the chicken out when done (meat thermometer tests at least 165 degrees in thickest part) and slice against the grain into slices, store it in a little of the broth to keep it moist.
Strain the broth into jars and discard the solids. Broth keeps in the fridge for at least a couple weeks and freezes well.
Poached chicken can be eaten as is or in salad, wraps, quesadillas, casseroles, added back to the broth to make soup, etc.
Distracted Dish © 2013-2017
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