Poached Chickens and Boiled Chicken With Carrots are two recipes with positive reviews at FoodNetwork.com and NYTimes.com. Both entail cooking a whole chicken in lots of water with aromatics and vegetables.Continue Reading
To make Rachel Ray's Poached Chickens, add 2 4-pound whole chickens to a large stock pot or one chicken to two separate medium stock pots. Add the slices of 1 lemon, 2 peeled and quartered onions, 2 coarsely chopped celery ribs, 2 peeled and coarsely chopped carrots and 2 large fresh bay leaves. Toss in 4 cloves of crushed garlic, a bouquet garni and 1 teaspoon of whole black peppercorns.
Pour in enough water to cover the chickens, bring the water to a boil, reduce the heat to low, and simmer the chickens for about one hour and 15 minutes to one and a half hours. Strain the stock, remove the skin and bones, and pull the meat into bite-size pieces.
For the New York Times recipe, Boiled Chicken With Carrots, place one whole 3- to 4-pound chicken into a casserole dish with 1 1/2 to 2 pounds of large carrots, 4 small peeled onions, 2 sprigs of rosemary and 2 leeks. Add 4 cloves of garlic, a bouquet garni, and coarse salt and freshly ground black pepper to taste. Cover slightly with 4 to 5 pints of chicken stock. Bring the stock to a boil over medium high heat, and skim off any foam. Gently simmer the chicken for about one hour. The full recipe and serving suggestions are available at NYTimes.com.Learn more about Cooking