Poached chicken

A nice way to cook a chicken that also leaves you with lots of good chicken stock.

Ingredients

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• 1 Chicken of 3 to 4 lbs, parson's nose removed
• 1.2 litres (2 pints) water with 1 Knorr chicken stock cube
• 30 ml rice wine or dry sherry
• 4 spring onions (scallions) chopped
• 1 ½" slice ginger root
• ½ teaspoon salt
• 1 teaspoon peppercorns
• 2 carrots, chopped
• 1 sprig of parsley

Method

1. Remove any giblets, cut off and discard the Parson's nose
2. Place the chicken in a large saucepan
3. Add all ingredients but the water or stock
4. Add enough stock or water so the liquid comes about half-way up the thigh
5. Bring to the boil
6. Reduce the heat, cover and simmer for about an hour or until the chicken in thoroughly cooked
7. Drain and reserve the liquid for stock

Serving suggestions

Serve hot or cold

Variations

Use a large leek or 2 smaller leeks instead of the spring onions

See also

• Steamed chicken
• Poached chicken
• Chinese style steamed chicken
• Whole chicken pressure cooker recipe
• Boiled chicken pieces

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