Ingredients Jump to Instructions ↓

  1. 6 litres cold water

  2. 3 spring onions , sliced

  3. 10 clove garlic , crushed

  4. 100 g ginger , sliced

  5. 2 tbsp sea salt

  6. 1 red onion , sliced

  7. 1 tbsp white peppercorns

  8. 6 bay leaves

  9. 1/2 bunch of flat leaf parsley , cut in half crossways

  10. 1 chicken

Instructions Jump to Ingredients ↑

  1. Method 1. Place the water, spring onions, garlic, ginger, sea salt, onion, white peppercorns, bay leaves and parsley in a 10-litre stockpot and bring to the boil.

  2. Reduce the heat and simmer gently for 15 minutes to allow the flavours to infuse.

  3. Meanwhile, rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.

  4. Lower the chicken, breast-side down, into simmering stock, ensuring it is fully submerged.

  5. Very gently poach chicken for exactly 14 minutes, then immediately remove the stockpot from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.

  6. Using tongs, gently remove chicken from stock, being careful not to tear the breast skin.

  7. Place chicken on a tray to drain, and allow to cool.


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