Serve this on toast, over rice or pasta, or in puff pastry patty shells, or combine it with other ingredients to make a pot pie or casserole. This recipe includes directions for poaching raw poultry. You can also use 4 cups diced or shredded skinless cooked poultry. Just substitute 2 cups canned chicken broth for the reserved poaching broth.
Place the chicken in a Dutch oven. Add:
3 1/2 pounds chicken parts or 1 1/2 pounds boneless, skinless chicken breast or turkey breast cutlets or tenders
1 3/4 to 2 cups chicken stock
Pour in just enough water to cover the pieces. Chicken parts may require as much as 3 cups water to be covered, while boneless, skinless breasts may not need any at all. 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 for chicken parts, 8 to 12 minutes for boneless, skinless chicken or turkey breast. Remove the meat from the stock and let stand until cool enough to handle. If using chicken parts, remove and discard the skin and bones. Cut or shred the meat into bite-sized pieces. Skim the fat from the stock with a spoon. Melt in a large saucepan over medium-low heat:
4 tablespoons unsalted butter
Add and whisk until smooth:
1/3 cup all-purpose flour (for a creamed dish), or 1/2 cup all-purpose flour (for a pot pie or casserole)
Cook, whisking constantly, for 1 minute. Remove the pan from the heat. Add 2 cups of the chicken stock and whisk until smooth. Whisk in:
1 1/2 cups whole milk, half-and-half, or light cream
Increase the heat to medium and bring the mixture just to a simmer, whisking constantly. Remove the pan from the heat, scrape the inside of the saucepan with a wooden spoon or heatproof rubber spatula, and whisk vigorously to break up any lumps. Return the pan to the heat and, whisking, bring to a simmer and cook for 1 minute. Stir in the cooked poultry along with:
2 to 3 tablespoons sherry (optional)
Cook for 1 minute more. Remove from the heat and season to taste with:
Several drops of lemon juice
Salt and ground white pepper or ground black pepper
