No-Poach Chicken

Prep Time: 10 mins | Cook Time: 15 mins + 2 hours | Course: Dinner | Servings: 6

Incredibly tender chicken, slow-poached or as my fav, Emeril Lagasse calls it, “No-Poach Chicken”. This recipe is great for using tender chicken in a variety of recipes, straining the broth and using it as well and boiling the bones again for chicken stock for soups and such. https://www.emerils.com/120144/no-poach-chicken 

1 large fryer chicken, about 3 lbs 

Salt and pepper, to taste

1 piece ginger, cut into 3 coin sized pieces

1 green onion

1 tsp mixed peppercorns

Rinse chicken (remove innards from cavity) and place in a large stock pot. Salt and pepper, and cover with cool water. Add in ginger, green onion and peppercorns. Bring to a full boil, place lid on top and turn off the flame. Let set for 2 hours covered. Remove chicken from stock to a large platter and allow to cool until you can remove the meat from the bones.