Stewing and Poaching Poultry

Stewing. Any whole or cut-up fresh poultry can be covered in cold salted water and heated to the boiling point, at which point the heat is immediately lowered to simmer. An average 3.5 pound chicken usually takes about 2 to 2.5 hours. The bones and skin may or may not be removed from the pot, and dumplings, which are made from a dough mixture, can be placed gently on top of the simmering chicken 12 to 15 minutes before the end of preparation time.

Poaching. Chicken pieces can be poached fairly quickly in a small amount of water. The chicken pieces, such as breasts, are placed in a frying pan and covered with 1.5 cups water. The water is brought to a boil and then reduced to a simmer, and the chicken is cooked about 10 to 15 minutes or until tender.