Whole Poached Chicken & Chicken Broth Recipe

Written by Sophie

I talked about the benefits of bone broth, in the previous post: (https://squirrelsisters.wordpress.com) so I wanted to show you guys how easy it is to make.  I also love chicken and eat a lot of it – it’s a really easy thing to add to a salad, mix in with pasta or a stirfry or have as a part of a packed lunch, and by poaching a chicken you get delicious, fragrant and tender chicken meat with the added bonus of chicken broth!!


  • 1 whole organic chicken (the higher quality the better, I used a 1.35kg chicken).  If you’re using left over bones then, just use this and ignore the bit where we remove the flesh from the chicken.
  • 1 onion, roughly chopped
  • 3 cloves of garlic crushed (I didn’t bother to chop them)
  • 1 carrot roughly chopped
  • 1 stick of celery roughly chopped
  • 1 or 2 Bay leaves
  • 1 tsp peppercorns
  • 1 tsp himalayan salt
  • Optional: any fresh herbs you have in your fridge, I had some dill and rosemary when making this recipe.



You can make this in a slow cooker if you have one, or a casserole dish in the oven (and leave on at a low heat), but my method simply uses a large pan as this is what I think most of you will have.

Put all of the ingredients into the pan.


Then cover with boiling water (it took me 2 1/4 litres).  You just need to make sure that the chicken is completely covered.

Bring to the boil, then cover and leave to simmer for 1 hour.


After 1 hour, remove the chicken and take off the chicken meat that you want to keep and eat separately.  I literally just removed the chicken from the pot with tongs and a spatula to help me, I had to do it quite slowly as it had filled with water.


The chicken meat was delicious – really moist and full of flavour.  I added some to a pesto (brown rice) pasta dinner, some to a soup (made with the broth) and then had the rest in a salad:


Return the bones and remaining chicken to the broth, topping up with a bit more water if needed and cook for another hour over a very low heat.  This is how low I had it:


Some people do suggest cooking it for longer, so if you have time or a slow cooker then definitely make the most of it, but 2 hours should be enough to get a delicious and nutritious broth.

Keep topping up the water if it reduces, but if you keep the lid on you shouldn’t really need to.

This is what mine looked like once it was ready, I had time so let it cool before straining it.


Once it’s ready, pour though a mesh sieve like this:


And once you’ve got all the bits out, it should look like this.  You will notice that as it cools the fat rises to the top.  There is quite a lot so depending on how you like it, you can remove some of the fat if you want.  I removed a portion of it as felt like there was a lot of it.


You can use immediately or leave to cool before storing in the fridge or freezing.  You can keep in the fridge for 3-4 days or freeze portions and use within 2 months.  I divided it into 1 x 1 litre portion and 2 x 500 ml portions for the freezer….and a 500ml portion to use over the next couple of days.


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