Yeast 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 flavorful. Because the whole dish relies on nothing but whole ingredients and water, there's zero concern about hidden fermented additives, vinegars, or other yeast-derived ingredients that can sneak into marinades, stocks, and sauces. The method is straightforward — just skim the foam, keep the heat gentle, and let time do the work until the chicken hits 165°F and practically falls off the bone. Ladled into shallow bowls with the tender vegetables and a scatter of fresh parsley, it looks effortlessly elegant without requiring any complicated prep. It's the kind of clean, wholesome meal that feels restorative on a weeknight and impressive enough for company.
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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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