The perfect tender poached chicken just needs patience and gentle cooking.
- 2 L cold water
- 1 bay leaf
- 1 tsp thyme leaves,
- ½ tsp black pepper
- Zest of one lemon
- 1 tsp salt
- 2 chicken breasts
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.
Place water, bay leaf, ginger, thyme, black pepper, lemon and salt into a pot and give a quick mix.
Add chicken, cover with a lid then slowly bring the pot to a simmer over 20 minutes; once simmered turn off and let chicken rest in the liquid for another 5 minutes. Slice and serve.
The poaching liquid can be drunk like a clear soup.
Serving suggestion: serve chicken with Guy's chickpea rainbow salad.