This chicken is poached in a light, aromatic stock, which makes it very versatile: shred for a chicken salad, or slice finely to make the most scrumptious chicken and iceberg lettuce sandwiches.
- 6 litres (6 quarts) cold water
- 3 spring onions (scallions), trimmed and sliced
- 10 garlic cloves, crushed
- 1 cup sliced ginger
- 2 tbsp sea salt
- 1 medium-sized red onion, sliced
- 1 tbsp white peppercorns
- 6 bay leaves
- ½ bunch flat-leaf parsley, cut in half crossways
- 1 x 1.5 kg (3 lb) organic free-range chicken
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 3 hours
- Place all ingredients except chicken in a 10-litre (10-quart) stockpot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
- Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Very gently poach chicken for exactly 14 minutes, then immediately remove pot from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
- Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool.