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Title: Poached Whole Chicken
Yield: 0 Servings

Ingredients

  4 1/2 lb whole chicken; to 5 pounds
      9 c  chicken stock; to 10 cups

Instructions

Place chicken and stock in a medium saucepot and cover. Bring to a boil,
reduce heat, and simmer gently until chicken is cooked through, about 45
minutes.

Using tongs, transfer chicken to a plate; set aside until cool enough to
handle. Pull the meat from the bones in large pieces, discarding skin and
bones.

Reduce liquid to 2 cups for Chicken Potpie.

Formatted by Lindell Martin 1/18/2000.

Source:
"Martha Stewart Living Television"
Copyright:
"Martha Stewart"
Yield:
"5 cups"

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Per serving: 3200 Calories (kcal); 211g Total Fat; (63% calories from fat);
266g Protein; 10g Carbohydrate; 1269mg Cholesterol; 20312mg Sodium
Food Exchanges: 0 Grain(Starch); 35 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0

Contributor: Martha Stewart

Preparation Time: 0:00

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