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Make a fresh stock using a whole chicken and then shred the poached chicken meat to use in salads and sandwiches through the week.

This recipe courtesy of Dr Joanna McMillan.


Ingredients

  • 1 Large Onion, skin on, roughly chopped
  • 2 Celery stalks with leaves, roughly chopped
  • 2 Large carrots, roughly chopped
  • 3 Bay leaves and bunch parsley stalks, roughly chopped
  • Bunch Spring onion ends, the dark part, roughly chopped
  • 5 Thyme stalks
  • Bulb Garlic, skin on
  • 1 whole Free range chicken, trimmed of excess fat around the cavity
  • 1 tbsp Salt

Method

  1. In a large stock pot add all your ingredients, cover with cold water and bring to the boil. Reduce heat to a simmer and cook gently for at least 1 1/2 hours, skimming the liquid of froth and oil every so often. For a deeper flavour cook for 3 hours.
  2. Drain the stock through a sieve and refrigerate. Once cold the fat will solidify on the top, and then remove this.
  3. Remove the poached chicken from the bones, shred and store in a sealed container in the fridge for up to two days. Or of course you can add back to the stock to make a fabulous chicken soup.


  • Yumm I have never thought to poach in a flavorsome stock thanks for sharing

    Reply


  • I make something very similar to this.

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  • I love the idea of poaching in a stock. Extra Tasty!

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  • A really great idea, need to get back to basics. Might try it with the veggie scraps I use for stock. Have never thought of using a whole chicken for stock.

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  • I’ll have to give this a try one day but what wouldn’t it be a waste to throw away all those veges?

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  • I would be doing both – having the beautiful chicken soup and a small amount of the chicken on the first day to eat in a salad.

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  • I’m not into chicken as vegetarian :) but love homemade hummus and beautiful homemade rustic breads and veggies of course !

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  • Perfect poached chicken – yummy for lunch.


    • Chicken to have on a salad sandwich or on a salad roll. The tender poaching would add a lot of flavour to both the sandwich and the roll.

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  • Loved making this and so did the family..

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  • fabulous infusion of flavour into the chook. once shredded it could be frozen too

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  • What a great recipe, very useful

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  • That is so clever!! Thanks so much for sharing! :D

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  • This sounds fantastic! I only simmer chicken breaths with garlic – your sounds heaps better and well worth doing. Thanks!

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  • I have only cooked poached chicken once, it was good, certainly good enough to do again and this recipe is a good one.

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  • poached chicken

    Reply

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