Poaching (not the stealing kind) is a much underrated cooking technique which is mostly associated with cooking eggs, but I also love to cook whole chickens this way. It’s simple and the trick is to bung plenty of aromatics in the cooking liquor.
Chicken can actually be quite a tricky bird to cook whole as the breast tends to dry out before the legs and thighs are done, but it’s pretty hard to cock it up this way – give it a go.
Process
[gmc_recipe 8802]
This looks yummy am going to try this xx
You should Kerry – dead easy and well tasty. Do let me know how it goes if you do.