Poached Chicken Quarters
Servings 4 people
Equipment
- 1 large stock pot
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
Instructions
- Build the poaching base
- Add water, onion, celery, carrots, garlic, peppercorns, and bay leaf to a large pot.
- Bring to a gentle simmer — not a rolling boil.
- Add the chicken
- Place chicken quarters into the pot, skin side up.
- Make sure they’re submerged; add more water if needed.
- Poach low and slow
- Keep the heat low so the water barely moves.
- Simmer gently for 35–45 minutes, depending on size.
- Chicken is done when it reaches 165°F at the thickest part and the joint wiggles easily.
- Rest & use
- Remove chicken and let it rest 10 minutes.
- Peel off the skin if you want a leaner result.
- Shred, slice, or serve as-is.
- 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.
