Citric Acid Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-scented chicken proves exactly why. Bone-in thighs and drumsticks simmer low and slow in a fragrant bath of fresh thyme, rosemary, and parsley alongside sweet carrots and earthy parsnips, building a broth that's as nourishing as it is deeply savory. For anyone navigating a citric acid restriction, this kind of recipe is a genuine relief — no packaged seasonings, no preserved broths, no hidden additives to second-guess, just whole ingredients you can see and trust. The bare simmer keeps the meat incredibly tender and juicy without any aggressive heat, and the vegetables soak up all that herby goodness as they cook. Ladle the broth right over the chicken when you serve it, and every bite comes with a little of that slow-cooked depth. A scatter of fresh parsley at the end keeps things bright without introducing anything problematic. It's simple, clean, and genuinely satisfying comfort food.
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Learn more →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
- 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
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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