Poached chicken and stock
This great recipe can be the base for several meals, the cooked chicken can be made into 2-3 meals and the chicken stock is great for a soup.
SERVES12
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Make poached chicken and chicken stock by following this recipe video.
Method
- Place all ingredients into a large pot and fill with water until the chicken is covered.
- Bring to a slow simmer on the stove top, cover and cook gently for approximately 1½ hours until chicken is cooked. The chicken is cooked when it falls apart easily and there is no pink flesh.
- Carefully remove the chicken from the poaching liquid and allow to cool until it can be handled safely.
- Remove chicken flesh from the bones and divide into three meal portions.
- Place the chicken bones back into the poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours
- Strain this liquid through a sieve and set aside to cool. Once cooled this can be frozen or refrigerated and used as chicken stock for other recipes.
- Approx 2.3 kgwhole chicken (thawed)
- 2 clovesgarlic, chopped
- 2 tbspchopped ginger
- 2 tbspsoy sauce
- 2 tbspwhite vinegar
- water to cover
Per serve
- Energy613kJ
- Total Fat7.0g
- Saturated Fat2.3g
- Total Carbohydrate1.4
- Sugars0.1g
- Dietary Fibre0.1g
- Sodium246mg
Make poached chicken and chicken stock by following this recipe video.
Method
- Place all ingredients into a large pot and fill with water until the chicken is covered.
- Bring to a slow simmer on the stove top, cover and cook gently for approximately 1½ hours until chicken is cooked. The chicken is cooked when it falls apart easily and there is no pink flesh.
- Carefully remove the chicken from the poaching liquid and allow to cool until it can be handled safely.
- Remove chicken flesh from the bones and divide into three meal portions.
- Place the chicken bones back into the poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours
- Strain this liquid through a sieve and set aside to cool. Once cooled this can be frozen or refrigerated and used as chicken stock for other recipes.
Ingredients
- Approx 2.3 kgwhole chicken (thawed)
- 2 clovesgarlic, chopped
- 2 tbspchopped ginger
- 2 tbspsoy sauce
- 2 tbspwhite vinegar
- water to cover
Ingredients
- Approx 2.3 kgwhole chicken (thawed)
- 2 clovesgarlic, chopped
- 2 tbspchopped ginger
- 2 tbspsoy sauce
- 2 tbspwhite vinegar
- water to cover
Nutrition Facts
Per serve
- Energy613kJ
- Total Fat7.0g
- Saturated Fat2.3g
- Total Carbohydrate1.4
- Sugars0.1g
- Dietary Fibre0.1g
- Sodium246mg
Make poached chicken and chicken stock by following this recipe video.
Method
- Place all ingredients into a large pot and fill with water until the chicken is covered.
- Bring to a slow simmer on the stove top, cover and cook gently for approximately 1½ hours until chicken is cooked. The chicken is cooked when it falls apart easily and there is no pink flesh.
- Carefully remove the chicken from the poaching liquid and allow to cool until it can be handled safely.
- Remove chicken flesh from the bones and divide into three meal portions.
- Place the chicken bones back into the poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours
- Strain this liquid through a sieve and set aside to cool. Once cooled this can be frozen or refrigerated and used as chicken stock for other recipes.
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