Poaching chicken is the major requirement of homecooks during spring season for stews, soups or a basic broth. An article tips about the basics of poaching chicken and they are as follows:
1. Choose a roasting chicken for getting the maximim juices of chicken into the broth.
2. Slow-cook the chicken in plain water, removing the scum from time to time.
3. When the broth runs clear add vegetables and herbs.
4. Separate the broth from the poached chicken and deep-freeze the broth.
5. Use poached chicken with vegetables, in sandwich, salads and with any other rice pairings.
