Poached chicken
All poached meat has got itself a bad reputation in this country, maybe because we used to boil the hell out of it, leaving it grey and unappetising, but in fact cooking meat at a bare simmer produces not only tender, moist meat but also a crystal clear stock that can be served as a starter or used in soups. Serve this chicken dish with pungent salsa verde and steamed rice.' (Ben Watson)
Ingredients
Instructions
Place the chicken in a large saucepan or casserole along with the veg and add sufficient water to cover. Add no more than a pinch of salt and a few whole peppercorns and bring to the boil.
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