Home | Lauren's Blog | Shopping & Services | Your Cart | Contact Lauren
Strengthening Lives through Cooking and Baking

Join the Newsletter

Sign up for Lauren's newsletter & blog and
receive her (free) 7-part cooking e-video series!
Loading...Loading...


Search the Site

Lauren's on Instagram!

 Pane de casa, fettuccine with peas, lamb stock and butter- under braised lamb shank. Really happy to be home with my delicious boy. Home-food rocks!  Dinner tonight; rack of lamb, roast potatoes and sautéed sugar snap peas. The last two nights, I've had dinner at home alone-jon has had to travel. I'm telling you this because even when by oneself, we ALL still want and should feel able to eat well, at home. We're worth it!!!
 Strategic cooking that began three days ago: since, after making the shrimp scampi pizza, I knew I still has one half of one pizza dough in the fridge, and because I also knew that the following day, I wanted to use the ovens retained heat to braise lamb shanks, using residual heat (no flame and oven door shut) to serve the following night for Jon's welcome home dinner, making pizza (which requires intense heat) helped. Here is the process: marinate lamb shanks in full bottle of red wine- overnight in the fridge.). I used a Barolo-(bought the same bottle to drink with the lamb tonight!) with the wine, in the marinade, are chopped onions, celery, carrots, thyme and rosemary. (Turn shanks once while marinating). The next day, reconstitute some dried porcinis- set aside in hot liquid. take shanks out of marinade (reserve this) and pat dry. Season with salt-pepper and brown severely in thin layer of olive oil. Take shanks out of pan and dump out hot fat. Add to pan 1stick butter or mix olive oil and butter- add to fat, chopped onions, garlic, celery, carrots, mushrooms -sauté until liquid evaporates. Add a couple of tablespoons tomato paste- stir and cook till mixture starts to grab the bottom of the pan-stir in a few tablespoons flour and cook a couple of minutes-stirring- add all of marinade with veg and herbs, lamb stock (use chicken stock as sub) and porcini liquid. Bring to full bubble. Season with salt and pepper. Chop porcinis and add now. Add browned shanks to simmering sauce (meat should be just covered) and simmer till very tender, 2 to 2 1/2 hours. (3 hours on my wood oven). Remove from oven. Allow to cool and remove fat. Reheat now or refrigerate-I code the latter. More to come.  Dinner last night: mussels in a rustic and spicy red sauce and broccolini and toasted garlic pizza.

Recent Posts on the Blog

Shop Lauren Groveman’s Kitchen

Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

Aprons for Real Life with Matching Towels
Designed for real-life cooking, this Apron is just the thing for keeping everything a busy, 21st-century multi-tasking cook needs within reach at all times.
I Love to Cook: A Lauren Groveman Kitchen Cookbook
Bring back the joy of cooking with Lauren's acclaimed second cookbook.
Lauren Groveman's Kitchen Cookbook
Makes homemade meals possible again with a comprehensive, inspiring book that reinvents cooking as a relaxing, creative, fulfilling activity for even the busiest people.

Poached Chicken

Poached chicken has to be one of my family’s favorite meals, especially when in need of total comfort. Although this is the perfect accompaniment to my light and perfectly tender matzo balls, I also often keep poached chicken in the fridge and eat it cold for lunch, with an easy mustard sauce, made by mixing equal amounts of mayo and Dijon mustard. So delish…

Please, if this is the first time you’re poaching chicken and wanting to know how to turn this into an amazing “soup meal,” I highly suggest checking out the videos for both, Chicken Stock and Chicken Soup (since there’s a big difference…). These videos will show you exactly how to be able to, at whim, serve all the players (de-fatted stock, succulent chicken and perfectly cooked vegetables).

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

4 to 6-quart, heavy-bottomed pot with a lid

For poaching the chicken:

  • 1 or 2 whole chickens (3 to 3 1/2 pounds each), halved down the back with the necks and gizzards (no liver)
  • 1 tablespoon whole black peppercorns
  • 1 large yellow onion, unpeeled, scrubbed, root end removed, and quartered
  • 2 stalks celery, cleaned and sliced with leaves
  • 2 carrots, scrubbed and sliced
  • 1 parsnip, scrubbed and sliced
  • 3 sprigs parsley
  • Cold water to cover

1) To poach the chicken: Rinse and dry the chicken pieces and gizzards (reserve livers for another use). Place the chicken and all of the remaining poaching ingredients in an 8-quart Dutch oven or heavy-bottomed pot and cover the solids with cold water. Cover pot and bring mixture just up to a boil, over medium-high heat. Reduce heat to very low and simmer chickens, covered, until tender but not dry, 25 to 30 minutes. Remove from the stove and allow the chickens to become just warm in the broth, uncovered.

2) To serve: If planning to eat the chicken hot, reheat in the broth, over low heat. Using a slotted spoon, remove chicken(s) from the broth and place on a platter. Alternatively, serve the poached chicken just warm or chilled.

3) If using the chicken in soup: After allowing the poached chicken(s) to sit in the broth until just warm, lift out the chicken and then remove the meat (reserving the skin and bones, separately) and cut or tear it into chunks. Set aside for the soup.

4) To replenish your stock supply: Return the chicken carcasses, including skin and all bony parts, to the pot of poaching ingredients and bring back up to a boil. (If you have any stray chicken backs, wing tips, necks, etc. in the freezer, add them to the pot.) Reduce heat to low and simmer uncovered until the stock is rich with a golden color, 1 to 2 hours. As stock simmers, occasionally press hard on the solids to extract all of their goodness. See Chicken Stock to follow straining, chilling and de-fatting steps.

SHOPPING LIST for Poached Chicken

At-a-Glance Reminder of Ingredients

  • 1 or 2 whole chickens (3 to 3 1/2 pounds each), halved down the back with the necks and gizzards (no liver)
  • 1 tablespoon whole black peppercorns
  • 1 large yellow onion, unpeeled, scrubbed, root end removed, and quartered
  • 2 stalks celery, cleaned and sliced with leaves
  • 2 carrots, scrubbed and sliced
  • 1 parsnip, scrubbed and sliced
  • 3 sprigs parsley
  • Cold water to cover
Comments (1)

1 Comment »

  1. Just wondering why she indicates NOT to include the livers when poaching the chicken?

    Comment by Sheila Penaloza — December 28, 2013 @ 11:14 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment