Most of the chicken meat I give Gracie comes from fryer chickens I buy at the grocery store. I often roast these chickens in the oven or cook them in a slow cooker. Recently I started cooking them another, easy way: poaching them in a pot of seasoned water.
To poach a chicken I first wash it under cold running water, removing the bag containing the neck and organ meats from inside the chicken. I then remove most of the chicken skin (using a kitchen scissors) and put the chicken in a large pot. I add about an inch or two of water to the pot, pour a little dry sherry wine over the chicken (for flavor), then sprinkle it with seasonings: lots of parsley, a tiny bit of salt and pepper, some rosemary, basil and sage.
I also wash the chicken neck and organ meat and place them in a separate, smaller, pot with a little water and dry sherry wine.
After both have cooled to room temperature I cut up the organ meats (heart, gizzard, liver), add it to the neck meat (which I remove from the neck bone) and store it in a container.
I then remove as much meat as possible from the chicken, including some of the very soft, white cartilage (NOT the harder cartilage). I cut it all up and mix it together (so the dark and white meats are mixed together) and store it in containers in the freezer for future meals.