Poached chicken

poached chicken

Two of the recipes in this weeks meal plan is based on one poached chicken (alternatively 6 chicken fillets or 12 chicken pieces) and the other my dip in dip out salad.

A well-flavoured poached chicken will make two main meals and a lunchtime broth. Great value and sound nutritional benefits, chicken is a first class protein needed for growth and repair of cells, it is also good for the heart because of it’s low cholesterol. You could use the leftover stock to make a simple leek and potato soup.

Serves: 4

Total time: 85 minutes


  • 3 kg chicken
  • 2-3 litre chicken stock
  • Onion
  • Carrot
  • Celery
  • Bayleaf


  • Place the chicken in a large saucepan, cover with chicken stock
  • Add the onion, carrot, celery and bayleaf
  • Bring to boil and cook on simmer for 1 hour 20 minutes
  • Leave to cool in the stock for 20 minutes
  • Remove and drain on kitchen paper for 30 minutes
  • Strain the contents out of the stock. Use the stock for soup
  • Remove the skin and bones from the chicken. The meat will just fall away from the bones easily
  • Use the chicken meat immediately or place in a container and place in the fridge after cooling
  • Use the chicken meat for a variety of recipes