Ingredients
4 1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
1 onion, cut into 8 wedges
2 carrots, quartered crosswise
2 celery, quartered crosswise
2 dried bay leaves
3 garlic cloves
6 sprigs parsley
3 sprigs fresh thyme or 1/4 teaspoon dried
Preparation
Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.
Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.
Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.
