Poached Chicken and Homemade Chicken Broth

This is how my mom ALWAYS made chicken growing up.  I recall the consistent scent of onions, celery, and carrots on her hands as she did my hair! 
This makes delicious chicken and broth.  Your chicken will be most, tender, and flavorful.  Don't stress about exact measurements.  It will turn out fine!



Chicken Breasts (as many as fit in the pan comfortably)
diced onion, carrots, and celery
a few peppercorns or ground pepper
2-3 bay leaves
salt

Combine all ingredients in large soup pan.  Fill pan with water until chicken is well covered.  Bring mixture to a soft simmer (boiling makes the meat tuff). Simmer 20-25 minutes (more for thicker breasts).  Remove from heat, cover with lid, and let pan sit until cool.  Remove chicken and either chred immediately or refridgerate breasts for cutting into chuncks later (chuncks look nicer if you refridgerate first!).  Strain out veggies/spices for your broth.  Freeze broth or chicken for up to four months.

OR

Use crockpot cook on low 4-6 hours.
1.  Remove Chicken breasts and shredd or refridgerate to cut into chunks later.
2.  Discard or SAVE chicken broth by straining out vegetables/onions.  Freeze into desired portions.

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