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Poached Chicken Quarters

Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients
  

  • 2 chicken leg quarters
  • 6 cups water or enough to fully cover the chicken
  • 1 onion quartered
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 3 –4 garlic cloves optional but great
  • 6 –8 whole peppercorns
  • 1 bay leaf optional
  • Your no‑salt rub sprinkle on after cooking for max flavor

Equipment

  • 1 large stock pot

Method
 

  1. Build the poaching base
  2. Add water, onion, celery, carrots, garlic, peppercorns, and bay leaf to a large pot.
  3. Bring to a gentle simmer — not a rolling boil.
  4. Add the chicken
  5. Place chicken quarters into the pot, skin side up.
  6. Make sure they’re submerged; add more water if needed.
  7. Poach low and slow
  8. Keep the heat low so the water barely moves.
  9. Simmer gently for 35–45 minutes, depending on size.
  10. Chicken is done when it reaches 165°F at the thickest part and the joint wiggles easily.
  11. Rest & use
  12. Remove chicken and let it rest 10 minutes.
  13. Peel off the skin if you want a leaner result.
  14. Shred, slice, or serve as-is.
  15. Strain the cooking liquid — you now have a clean, flavorful broth.

Notes

Flavor Boost Ideas (still low-sodium)

  • Add a lemon slice or splash of apple cider vinegar to brighten the broth.
  • Toss the warm chicken with your no-salt rub so it absorbs flavor.
  • Add a small piece of ginger for a fresh, aromatic twist.
  • Add fresh herbs (parsley, thyme) during the last 10 minutes.

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