Jamie Magazine
By Kate McCullough
1 hr 55 mins
Super easy
serves 6
About the recipe
The beauty of this recipe is that you use the whole chicken, including the bones if you’re really keen; everything cooks
in one pot; and you end up with a delicious stock without even trying! And the leftovers give you the basis for some tasty midweek recipes (right). For our picture, we browned the chicken briefly in a pan with a little oil before poaching, to make it more attractive, but you don’t have to.
Recipe From
Ingredients
2 large onions
1-2 leeks
4 celery stalks
4 carrots
1 bulb of garlic
1 x 1.7kg free-range chicken
3-4 fresh bay leaves
3 sprigs of fresh tarragon
1 large bunch of fresh parsley (or just stalks if you’re using leaves for something else)
1 teaspoon whole black peppercorns
Method
- Peel and halve the onions, then chop the leeks, celery and carrots into large chunks. Halve the garlic bulb around the equator.
- Put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water.
- Place on the hob over a medium heat and bring just to the boil. Reduce the heat to a low simmer, skimming off any scum that rises to the top.
- Simmer gently for about 1 hour, or until the juices run clear when you pierce the meat.
- Remove the bird from the pan and bubble the poaching liquid for 40 minutes, or until reduced by about one-third (to add more flavour, you could strip the meat from the chicken and return the bones to the stock, too).
- Sieve the stock, then store in the fridge for up to 1 week.
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