Recipe information
Yield
makes 8 cups chopped chicken and 8 cups broth
Ingredients
5
1
2
2
2
3
6
3
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Preparation
Step 1
Combine all ingredients in a 5-quart pot. Cover with water by 2 inches. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160°F, about 15 minutes.
Step 2
Transfer chicken to a rimmed baking sheet and arrange in a single layer. When chicken is cool enough to handle, remove and discard skin and bones. Chop or shred meat, as desired.
Step 3
With a slotted spoon, remove and discard vegetables and herbs. Strain broth through a fine sieve lined with a damp paper towel into a large bowl. If broth is more than 8 cups (2 quarts), return to pot and reduce over medium-high heat until you have just 8 cups. (Once cooled, broth can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months; thaw overnight in the refrigerator before using.)