This is a great recipe for poached chicken because you also get “homemade” chicken broth. Store bought chicken broth is taken to a whole new level of flavor. With winter around the corner I love to “stock” up on homemade stocks for soups, stews and sauces. I like to pour the chicken broth into ice cube trays and freeze them, but you can also freeze in a large container.
In a medium stockpot, put parsley, thyme, onion, carrot, celery and chicken breasts. Cover with broth and bring to a boil. Lower the heat and simmer, covered, for about 20 minutes until the chicken is firm. Uncover and let the chicken cool for about 30 minutes in the liquid.
Remove chicken and place on a cutting board. Remove the skin and separate the chicken from the bone. Cut in large chunks. Strain the broth and either freeze or refrigerate. The broth will last in the refrigerator for up to 3 days, which is why I highly recommend you freeze it.