Ingredients 1 medium whole chicken (free range, organic...the best you can afford)
2 carrots
2 onions
3 garlic cloves
1 leek
1 bunch fresh thyme
2 bay leaves
3 litres water
You will also need a large deep pan that can hold this volume of liquid plus a whole chicken.
Don't be afraid of this cooking method - poaching makes the chicken really tender and juicy and unlike roasting or pan frying you don't need to use any oil, leaving you to add your fat 'blocks' via other ingredients in your meal. This method also produces a great tasting stock which you can save for another recipe.
1) Peel the carrots, onions and garlic and roughly chop. Wash the leek and chop, using all of it including the dark green bit at the top.
2) Place the veg in a pan with 3 litres of water, thyme and bay leaves.
3) Bring to the boil and simmer for 20 mins. Skim any foam off the surface.
4) Then add the chicken and simmer for 75 mins. Cooking should be very gentle, do not boil!
5) If chicken is not submerged add a little more water.
6) When cooked remove the chicken and allow to rest (the chicken, not you!).
7) Strain the stock through a sieve and refrigerate or freeze as required.
TIP: We served our poached chicken with steamed winter greens.
TIP: If you don't have a big enough pan you could use chicken supremes (basically a chicken breast with skin on, bone in and with wing still attached ) and adjust the cooking time. I've never seen chicken supremes in supermarkets but your local butcher will be able to sort you out.
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