Low Sodium Herb-Poached Chicken

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

3 lb bone-in, skin-on chicken pieces (thighs and/or drumsticks)
6 cups water
2 medium carrots, cut into 2-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 medium parsnips, cut into 2-inch pieces
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
2 sprigs fresh rosemary
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the chicken pieces in a single layer in a large pot or Dutch oven. Add the water, carrots, parsnips, thyme sprigs, parsley sprigs, rosemary sprigs, and salt.
2
Bring the pot to a gentle simmer over medium heat, skimming any foam that rises to the surface during the first 5 minutes.

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