3 1/2 lbs chicken or turkey parts
medium onion, chopped
2 carrots, chopped
2 bay leaves
1 t whole black peppercorns
1/4 c white wine
1 t salt
Place poultry parts in a Dutch oven. Add enough water to cover the poultry by 1 inch. Add the rest
of the ingredients. Bring to a simmer over high heat, then reduce the heat so that the poaching liquid
barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork,
25 to 30 minutes (10 - 15 for chicken). Remove the Dutch oven from the heat and let the poultry cool in
the liquid for 20 minutes. Remove the meat from the stock and let stand until cool enough to handle.
Remove and discard the skin and bones. Cut or shred the meat into bite-size pieces.
At this point you can use the meat and stock for soup or in Chicken or Turkey Pot Pie or Lemon-marinated Turkey with Raisins, Capers, and Pine Nuts.