• 2 hours
  • Difficulty Easy
  • 9 Ingredients


Image courtesy of Shutterstock.com

Make a fresh stock using a whole chicken and then shred the poached chicken meat to use in salads and sandwiches through the week.

This recipe courtesy of Dr Joanna McMillan.


  • 1 Large Onion, skin on, roughly chopped
  • 2 Celery stalks with leaves, roughly chopped
  • 2 Large carrots, roughly chopped
  • 3 Bay leaves and bunch parsley stalks, roughly chopped
  • Bunch Spring onion ends, the dark part, roughly chopped
  • 5 Thyme stalks
  • Bulb Garlic, skin on
  • 1 whole Free range chicken, trimmed of excess fat around the cavity
  • 1 tbsp Salt


  1. In a large stock pot add all your ingredients, cover with cold water and bring to the boil. Reduce heat to a simmer and cook gently for at least 1 1/2 hours, skimming the liquid of froth and oil every so often. For a deeper flavour cook for 3 hours.
  2. Drain the stock through a sieve and refrigerate. Once cold the fat will solidify on the top, and then remove this.
  3. Remove the poached chicken from the bones, shred and store in a sealed container in the fridge for up to two days. Or of course you can add back to the stock to make a fabulous chicken soup.

  • Such a great idea!


  • Yumm I have never thought to poach in a flavorsome stock thanks for sharing


  • I make something very similar to this.


  • I love the idea of poaching in a stock. Extra Tasty!


  • A really great idea, need to get back to basics. Might try it with the veggie scraps I use for stock. Have never thought of using a whole chicken for stock.


  • I’ll have to give this a try one day but what wouldn’t it be a waste to throw away all those veges?


  • I would be doing both – having the beautiful chicken soup and a small amount of the chicken on the first day to eat in a salad.


  • I’m not into chicken as vegetarian :) but love homemade hummus and beautiful homemade rustic breads and veggies of course !


  • Perfect poached chicken – yummy for lunch.

    • Chicken to have on a salad sandwich or on a salad roll. The tender poaching would add a lot of flavour to both the sandwich and the roll.


  • Loved making this and so did the family..


  • fabulous infusion of flavour into the chook. once shredded it could be frozen too


  • What a great recipe, very useful


  • That is so clever!! Thanks so much for sharing! :D


  • This sounds fantastic! I only simmer chicken breaths with garlic – your sounds heaps better and well worth doing. Thanks!


  • I have only cooked poached chicken once, it was good, certainly good enough to do again and this recipe is a good one.


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