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Colette & Cassi's Country Kitchen!

Poached Chicken

 

2 Boiling Fowl 1 Studded onion
Bouquet Garni 125g Carrot
125g Celery 12 Peppercorns
Enough cold water to cover the chicken.


Method

1. Place the chicken into cold water. Bring to the boil and skim.
2. Add peeled, whole vegetables, bouquet garni peppercorns
and salt.
3. Simmer until cooked. To test, remove the chicken from the
stock and hold over a plate to catch the juices from the
inside of the bird. There should be no sing of blood.
Also test the drumstick with a trussing needle which should
penetrate easily to the bone.
4. Allow to cool and remove the skin and shred the white meat.
5. Use as a garnish for the soup.  

*from tahilla, south africa