Poached chicken
From Cookipedia
A nice way to cook a chicken that also leaves you with lots of good chicken stock.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Remove any giblets, cut off and discard the Parson's nose
- Place the chicken in a large saucepan
- Add all ingredients but the water or stock
- Add enough stock or water so the liquid comes about half-way up the thigh
- Bring to the boil
- Reduce the heat, cover and simmer for about an hour or until the chicken in thoroughly cooked
- 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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