POACHED CHICKEN BILL NEAL

POACHED CHICKEN

BILL NEAL'S SOUTHERN COOKING

By Bill Neal

INGREDIENTS

1 chicken weighing about 4 pounds (1800 g)

1 medium onion, chopped

3 ribs of celery, chopped

⅛ teaspoon red pepper flakes

2 bay leaves

1 teaspoon thyme

2 teaspoons salt

12 whole black peppercorns

2 quarts (2 L) water

RECOMMENDED EQUIPMENT

An 8-quart (8 L) stock pot

METHOD

Wash the chicken under cold running water and drain in a colander. Combine the onion, celery, red pepper flakes, bay, thyme, salt, peppercorns, and water in the stockpot. Bring rapidly to a boil over high heat. Carefully add the chicken and return to the boil. Immediately reduce heat to low (the barest simmer) and poach about 90 minutes in all. Do not overcook. If the skin pulls away from the leg joints, it is done.

Remove the chicken from the broth, reserving both for another recipe. When cool enough to handle, remove the meat from the bone.