Poached chicken: Difference between revisions
No edit summary |
No edit summary |
||
| Line 10: | Line 10: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Pot roast, surely?</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;">5<span class="reviewScore"></span>/5</span> | |||
<span class="reviewDesc">This makes for a lovely moist chicken dinner</span> <span class="reviewAuthor"> - [[User:Chef|Jerry]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 716 | |TotalCalories = 716 | ||
| Line 20: | Line 28: | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:RecipePoached chicken.jpg | |Image = [[Image:RecipePoached chicken.jpg|alt=Electus]] | ||
}} | }} | ||
</div> | |||
A nice way to cook a chicken that also leaves you with lots of good [[chicken stock]]. | A nice way to cook a chicken that also leaves you with lots of good [[chicken stock]]. | ||
Revision as of 16:33, 26 March 2021
Recipe review
Pot roast, surely?
5/5
This makes for a lovely moist chicken dinner - Jerry
| Poached chicken | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 179 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#poachedchicken #chickenstock #poached #peppercorns #drysherry #leek #stock #parsley #ginger #chicken #springonions