2 cups white wine, acidic or aromatic, not overly oaked such as Sauvignon Blanc
4 cups (1 quart) low-sodium chicken stock or housemade chicken stock (recipe below)
3 star anise
½ cinnamon stick
1 sprig thyme
1 bay leaf
2 teaspoons Kosher salt
½ teaspoon freshly ground black pepper
2 cloves garlic, peeled and smashed
1 tablespoon fresh ginger (1-inch piece), peeled and sliced thinly
4 tablespoons butter
4 skin-on, boneless chicken breasts (or boneless, skinless breasts, if you prefer)
Bones from 1 whole chicken (or 1 lb of chicken backs and 1 lb chicken wings, purchased at the butcher)
4 quarts (16 cups) water
3 large carrots
1 large white onion
4 ribs celery
1 head garlic
3 bay leaves
4 sprigs thyme
2 tablespoons black peppercorns
¼ cup salt
For the Poached Chicken:
Heat oven to 300°F.
Place all ingredients except chicken in a large, straight-sided, oven-safe sauté pan with a lid. Bring to a boil, reduce heat and simmer for 5 minutes to allow the flavors to open up and blend.
Remove from heat, add chicken skin-side up, place lid on pan and place in oven for 15-18 minutes. (Note: If you are using skinless breasts, cut a circle of parchment paper to fit inside your pan and put it on top of the broth, under the lid. This will ensure that the chicken won’t dry out.) The chicken is done when a meat thermometer inserted into a breast registers at 155°F.
Remove pan from the oven and place on a heat safe surface. If serving right away, hold the chicken in the warm broth until ready to serve. Otherwise, cool the chicken in the broth. (Note: The extra poaching liquid will be used for making the risotto. Either reserve with chicken in the pot and store in refrigerator if you do not plan to make the risotto for over 3 hours.)
For the Homemade Chicken Stock:
Rinse the chicken bones well under cold water. Peel the carrots. Cut the carrots, onion and celery into 1-inch pieces. Cut the head of garlic in half crosswise.
Cook the chicken bones over medium high heat in a large pot until they are golden brown on all sides, about 3 minutes per side. The more color you get on your bones, the richer and deeper your stock will be. Place all of the remaining ingredients in the pot. Make sure that the bones are covered with water by 2 – 4 inches, adding additional water if necessary.
Heat to a boil over high heat and reduce to a slow simmer. Simmer gently for 2 hours. Strain through cheesecloth and cool.