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Poached Chicken

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


Add any of the following -

A nest of dried noodles per person

Grated carrot


Pack Choi



Spring onion

Hard boiled eggs

Miso paste to taste


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.

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