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Poached Chicken          HT    MC   120mins

Serves 4    Hot    Poultry   Vegetables  Healthy Eating   Main course  Dairy  Gluten Wheat Free  Eggless



8 Chicken Legs

350g/12oz Carrots, cut into large chunks

225g/8oz Button Onions

2 Sticks Celery, cut into large chunks

450g/1lb Potatoes, peeled and cut into large chunks

Salt and Pepper





1. Place the chicken in a large saucepan, cover with water and add 3 pieces of carrot, 4 onions and the celery together with salt and pepper. Bring to the boil then cover and simmer for 1-1/2 hours over a very low heat.


2. After 1 hour, in another pan, cook the remaining carrots and onions in boiling water for 5 minutes, add the potatoes and simmer for a further 20 minutes.


3. To serve - remove the chicken from the pan, reserving the stock for future use, place on a warmed serving dish and surround with the carrots, onions and potatoes. Serve hot.




More Chicken Recipes  |  General Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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