Chicken Poached in Soy and Aromatics

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.

Chicken Poached in Soy and Aromatics
Process

[gmc_recipe 8802]

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