This recipe can be used for a variety of dishes but its especially useful for Chicken Salad
Poached Chicken For Salads
1 tbl thyme
1 tbl oregano
1 tsp peppercorns
1 med onion, cut in large chunks
2-3 carrot, cut in large chunks
2-3 stalk celery cut in large chunks
2-3 pounds chicken breasts
4 cups chicken broth
2 cups water
In a medium to large saucepan, place the thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator or freeze for later use.