When chicken is cooked by boiling it is generally referred to as being poached. This is a more acceptable term as it implies cooking by gentle boiling.
Poached chicken may be served as a chicken dish in its own right, as a cold item or used in the preparation of many other dishes, e.g. pancakes, vols-au-vent and cold chicken mousse,
Makes: 12 portions. Cooking time: 1 hour.
— 3 x 1½ kg Poached Young Fowl
— 1 kg small whole carrots
— ½ kg whole small onions
— 1 celery
— 2 leeks
— 1 bay leaf
(1) Place the chicken in a deep sided saucepan and cover with cold water. Bring to the boil and skim thoroughly.
(2) Add the remainder of the ingredients and gently simmer for the prescribed time, skimming continuously throughout.
(3) When cooked, if required for cold dishes retain in the strained liquid until cold.