Thursday, 27 February 2014

Poached chicken and chicken stock in one!

It is lovely to make a chicken stock from a carcass and flavour the stock with vegetables and herbs but for a basic stock in a hurry this 'recipe' is perfect.

What is fab as you can use this to make a big batch of chicken soup or use the stock for something else and have poached chicken as a meal / lunch meat.  Therefore it fits my criteria of making two things at once - I spent the first six months on our gluten free diet trying to find new recipes and exciting things to cook. Now my energy is based around cooking good food very simply and quickly so we can have more time freed up - it is no good being on a great diet if you are totally stressed because you are stuck in the kitchen all day every day!

 I am going to try mincing it up next week to make satay chicken or chicken sausages.  Poached chicken is also very easy to digest making it an ideal food for the intro stage of any healing diet.



Method (if you could call it that!)

  • Get a large stock pot.  Throw in a chicken breast side down.  
  • Cover with water and bring to the boil then simmer for 1.5 - 2 hours.  The chicken will now be cooked
  • Remove the chicken and take off all meat and skin (dont worry about making this look pretty)
  • Throw all the bones back in the stock pot and simmer for at least another 1.5  hours 

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