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

  1. Place all ingredients into a large pot and fill with water until the chicken is covered.
  2. 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.
  3. Carefully remove the chicken from the poaching liquid and allow to cool until it can be handled safely.
  4. Remove chicken flesh from the bones and divide into three meal portions.
  5. Place the chicken bones back into the poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours
  6. 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