Poached Chicken

    1 hour 40 minutes

    The chicken gives you vitamin B6, the carrots vitamin C and the potatoes a little more of each. The leeks and lemon juice also add to the vitamin C count.

    1 person made this

    Serves: 4 

    • 1 whole chicken (about 1.5 kg)
    • 6 cups (1.5 litres) salt-reduced chicken stock
    • 4 carrots, cut into 2-cm pieces
    • 2 leeks, white part only, sliced
    • 2 large potatoes, peeled and cut into cubes
    • 6 cloves garlic, peeled
    • 1 bouquet garni, made with 8 sprigs parsley and 2 bay leaves
    • 1 tablespoon lemon juice
    • 1⁄8 teaspoon pepper

    Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

    1. Cut fat from chicken and wipe inside with paper towels. Tuck wings under chicken. Fold skin over body cavity opening; tie legs together with string.
    2. Place chicken in flameproof casserole. Add stock and water to cover. Bring to boil over moderate heat and, using a large spoon, skim off any scum.
    3. Add vegetables, garlic and herbs to casserole and simmer, partially covered, about 1 1⁄4 hours or until chicken and vegetables are cooked through.
    4. Transfer chicken to platter, cover with foil and keep warm. Strain stock into bowl and skim off fat. Reserve vegetables and discard herbs.
    5. Purée half the vegetables and 1 1⁄2 cups stock in food processor, and pour into pan. Add lemon juice and pepper.
    6. Remove skin from chicken and carve meat. Meanwhile, warm sauce gently. Place chicken and remaining vegetables on platter and pour sauce over.

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