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.

Seasoned chicken in pan of stock
SERVES12
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner

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 kg
    whole chicken (thawed)
  • 2 cloves
    garlic, chopped
  • 2 tbsp
    chopped ginger
  • 2 tbsp
    soy sauce
  • 2 tbsp
    white vinegar
  •  
    water to cover
Per serve
  • Energy
    613kJ
  • Total Fat
    7.0g
  • Saturated Fat
    2.3g
  • Total Carbohydrate
    1.4
  • Sugars
    0.1g
  • Dietary Fibre
    0.1g
  • Sodium
    246mg