So I was following a recipe the other day, it was roasted veg layered with chicken and a cheese sauce on top (tasted pukka by the way). The recipe was for a whole chicken – poached in a pan of simmering water for one hour. I’ve always thought poached chicken would taste kinda, well, disgusting. However, it turned out to be the perfect way to cook a chicken.
Poaching is great because it’s a healthy way to cook (no oil), the skin is easy to remove, and the meat literally just falls of the bone. One thing I hate about cooking a chicken is getting the meat off and poaching totally solves the problem.
It’s easier and clean up is a whole lot easier afterwards, and if you can be really bothered, you can use the water afterwards to make chicken stock.
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This post was written by Warren Nash on August 26, 2009 |
