Paraben Free Herb-Poached Chicken
Gentle poaching in an herb-scented broth is one of the most underrated cooking techniques, and this recipe is a perfect reminder of why. Bone-in, skin-on chicken pieces slowly simmer alongside carrots, parsnips, thyme, rosemary, and parsley until the meat is impossibly tender and the broth turns golden and fragrant. The low-and-slow approach keeps everything moist without any added fats, sauces, or processed seasonings — just clean, whole ingredients doing all the work. For anyone navigating preservative sensitivities, packaged broths and seasoning blends can be a minefield of hidden additives, so building flavor from scratch like this is genuinely reassuring. A quick temperature check at 165°F ensures the chicken is perfectly cooked, and the vegetables that poach alongside it become soft, savory, and completely worth eating. Finish with a handful of fresh parsley and ladle that gorgeous broth right over the top for a bowl that feels nourishing and deeply satisfying.
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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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