Over on my stories recently I’ve been showing you how I poach a whole chicken. I first tried this method after seeing it on @Franwarde ‘s page last year and now do it every other week. Poaching a chicken gives you the most juicy chicken imaginable and at the same time creates delicious homemade stock. Quite often I turn it into ramen as the boys LOVE it and other times I cook the chicken simply to have cold cuts in the fridge which can be used for sandwiches, salads, soups, pasta’s or risotto’s. I promised you the recipe a while back so hear it is.
A Large pot
1 medium chicken
1 tablespoons miso paste - I like white or red for this
2 onions - peeled & halved
5 whole garlic cloves
1 bulb or celery - halved
Herbs - during the summer months from the garden - dill, rosemary, thyme
Enjoy water to nearly cover the chicken
1 teaspoon salt
A few peppercorns
TO TURN INTO RAMEN
Add any of the following -
A nest of dried noodles per person
Grated carrot
Mushrooms
Pack Choi
Spinach
Seaweed
Spring onion
Hard boiled eggs
Miso paste to taste
METHOD
Add everything to a large pot. Place a lid on top. Bro g to a simmer and cook for 1 hour 15 for a small chicken, 1 hour 20 for a medium 1 hour 30 minutes for a large chicken. Turn off the heat and leave the chicken sitting in the hot stock for 30-45 minutes.