4 - 5 lb/1.8 - 2.3 kg chicken
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
1 onion, peeled and chopped
1 leek, trimmed and chopped
parsley stalks
1 tsp peppercorns
1 or 2 stalks of fresh tarragon
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
1 onion, peeled and chopped
1 leek, trimmed and chopped
parsley stalks
1 tsp peppercorns
1 or 2 stalks of fresh tarragon
method
1. Take the cleaned and prepared chicken and, instead of trussing it, insert four metal skewers into it, making sure that they go through the thickest, densest portions of the chicken's thighs. The skewers will conduct the heat most effectively right through the chicken.
2. Place the bird in a large saucepan and cover with water. Add the vegetables, including one of the inner layers of pale brown onion skin to give the stock a good colour. Add the rest of the flavouring ingredients.
3. If you will be eating the chicken cold, bring slowly to the boil and poach or simmer for only 20 minutes, remove from the heat and let the chicken go cold in the stock.
4. To serve hot, poach the chicken for 10 minutes per 1 lb/455 g, and serve with rice.
5. For a Chicken Salad, take the meat off the bones, leaving it in fairly large pieces, mix with freshly boiled new potatoes, chopped spring onion, diced avocado and home-made mayonnaise. Pile into a bowl lined with crisp lettuce and radicchio leaves.
2. Place the bird in a large saucepan and cover with water. Add the vegetables, including one of the inner layers of pale brown onion skin to give the stock a good colour. Add the rest of the flavouring ingredients.
3. If you will be eating the chicken cold, bring slowly to the boil and poach or simmer for only 20 minutes, remove from the heat and let the chicken go cold in the stock.
4. To serve hot, poach the chicken for 10 minutes per 1 lb/455 g, and serve with rice.
5. For a Chicken Salad, take the meat off the bones, leaving it in fairly large pieces, mix with freshly boiled new potatoes, chopped spring onion, diced avocado and home-made mayonnaise. Pile into a bowl lined with crisp lettuce and radicchio leaves.
serving amount
serves 6-8
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