Poached Chicken

Poaching a Whole Chicken

Skinned a whole bird of chicken

Fresh washed and skinned young chicken weighs about one kilo and a half. To poach the whole skinned bird, what you need is a large pot to cook and some aromatic herbs, salt and water.  Fill the

A pot of water with aromatic herbs and
vegetables to poach the chicken

Pot with water about two-thirds put the aromatic herbs (thyme, celery, carrots, onion, a bay leaf, freshly ground white pepper) and salt  Cook over high heat, and bring to boil for about five minutes, to release all the fragrance from the herbs to make flavourful broth.  Reduce the heat onto very low, for another five minutes.  At the stage, the broth is simmering but very gently, almost unnoticeable. Now put in the whole bird to poach, breast side down,  for 26 minutes, cover the pot.  Then turn the chicken over, and continue cooking for 12 minutes,  the broth should stay still (not simmering).  The last stages are to turn the chicken once more, breast side down and continue cooking for another 12 minutes.  During poaching, the pot is covered, and the heat has

Poaching the whole chicken-skinned

To be very low.  After fifty minutes of poaching, time is over, take the heat off, and cool the chicken in the broth.  It takes time for the broth to become cold, so it is a good idea to cook at night, cold and keep the chicken in the broth until further use.

Keeping the poached chicken in
it is both

This poached chicken can be based for other dishes such as chicken salad or use it for sandwich filling.  To keep the poached chicken,  keep it in its broth, covered and refrigerated.

A whole poached chicken is so flavoursome, as the red meat of the legs and the white meat from the breast release all their flavour, and together the broth becomes very rich and full of flavour.

Chicken leg pieces in the broth for
cooking soup

Chicken Soup for The Soul
Soup is such a great dish, especially chicken soup, because as we all believe that it has a healing remedy.  It is not just helping us to get well from sickness, but it picks up from feeling blue at the same time.  This soup makes us feel better and regain good spirits.
The family has been busy and a little tired lately,  I decided to cook a part of the poached chicken for 'chicken soup'.  I use the legs, and  I will be using the chicken breast for other dishes.


Poached Chicken for The Soup

Susy Chicken Soup
Ingredients
Poached chicken legs
2 lt or more chicken broth
Vegetables
Carrots, cauliflower, beans, celery, potato (cut into small pieces)
(any vegetables that you like)
Spices and Herbs
A pinch of saffron - soak in a cup of hot water, white pepper, bay leaf, thyme, onion.

Saffron and a bay leaf

Saffron is soaked in hot water.

Sugar and salt to taste

Method
Place the broth into a pot, put in the chicken leg pieces
Cook over high heat to bring to  simmer
Add in all chopped vegetables, herbs and spices, cook to boil
Keep on cooking for ten minutes, uncovered to semi-covered,  over the high heat
Reduce to low heat, cover the pot and keep on cooking for one hour
Now the chicken should be tender, the vegetables are cooked and hold their shape
Taste the seasoning.

The chicken soup and vegetables

To serve

The soup with the chicken leg

Serve hot, with or without bread.



It all makes sense, after poaching the chicken, continue cooking for the soup.  Make the best of it, especially the rich broth is excellent for the soup.

The Chicken Soup
Hot chicken and vegetable soup, very nourishing, delicious,  and full of flavour.

Beautiful, delicious and tender vegetables in the soup that keep their shape.

To Be Continued.  Stay Tuned





Thanks for visiting
Susy