|Chicken breasts||2 Large, split in half|
|Onion||1 Medium, peeled and quartered|
|Stalk celery||1 , coarsely chopped|
|Fresh lemon juice||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon (for garnish)|
Rinse chicken breasts well.
Place in a saucepan and cover with cold water.
Bring to a gentle simmer and poach the breasts about 2 minutes.
Drain breasts well, discarding water.
Rinse the chicken breasts and the pan to remove any undesired film. (All this is done to ensure a clear broth for the finished dish.) Return the chicken to the pan, cover with fresh cold water, and add the remaining vegetables and seasonings.
Poach the breasts at a simmer, never allowing them to boil, for approximately 12 to 15 minutes.
Remove pan from heat and let breasts cool down in the broth.
When breasts are cool, take them out of the broth and skin and bone them carefully, trying to keep supremes (breast meat) in one neat piece.
Discard the skin and bones.
Strain the stock, then taste and correct the seasonings, if necessary.