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Cook's notesAnd if you really can't do without the crispy golden skin of a roast bird, combine the best of both worlds: try gentle poaching for an hour followed by a fifteen minute blast in a hot oven to crisp up the skin.
- 1.8kg whole chicken
- 1-2 carrots, peeled
- 1 celery stick
- 1-2 leeks, trimmed
- bouquet garni
- few peppercorns
- salt - but no more than 1 tsp
Prep time: 30 min
Cooking time: 1h 30 min
Step 1Place the chicken in a large saucepan or casserole along with the veg and add sufficient water to cover. Add no more than a pinch of salt and a few whole peppercorns and bring to the boil.
Step 2Skim any impurities that rise to the surface and make sure that the chicken remains covered with water then reduce the heat to achieve a bare simmer. Simmer for 1 hour 15 minutes, making sure that the bird is always covered.
Step 3Remove stock veg 20 minutes before end of cooking and replace with serving veg of your choice. To check if the chicken is cooked through push a skewer into the thickest part of the thigh - there should be no pink juice.
Step 4Remove the chicken and vegetables from the broth to a warm dish. Discard chicken skin and carve. Divide chicken and vegetables between 4 warmed plates, and spoon over some broth. Good served with salsa verde and crusty bread.