Low Fiber Herb-Poached Chicken

Total time55 min

Prep time15 min

Cook time40 min

4.7

(5)

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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
Ingredient note
Low Residue diets limit fibrous vegetables like carrot, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
2 medium parsnips, cut into 2-inch pieces
Ingredient note
Low residue diets limit raw and fibrous vegetables. The parsnip here is cooked until tender, and the recipe uses only about 1/3 cup per serving, so it is likely Low Residue. If you prefer to always avoid parsnip, please tap it and change its rating to Red.
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
2 sprigs fresh rosemary
1 tsp salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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