POACHED WHOLE CHICKEN RECIPE RECIPES

1. Peel and halve the onions, then chop the leeks, celery and carrots into large chunks. Halve the garlic bulb around the equator.
2. Put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water.
3. Place on the hob over a medium heat and bring just to the boil. Reduce the heat to a low simmer, skimming off any scum that rises to the top.
4. Simmer gently for about 1 hour, or until the juices run clear when you pierce the meat.
5. Remove the bird from the pan and bubble the poaching liquid for 40 minutes, or until reduced by about one-third (to add more flavour, you could strip the meat from the chicken and return the bones to the stock, too).
6. Sieve the stock, then store in the fridge for up to 1 week.

1. Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.

2. Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.

3. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool. Strain the stock and freeze it  to use for another dish. Meanwhile, make the two dipping sauces: ginger, coriander and spring onion and black bean and ginger.

4. Chop the chicken Chinese-style and serve with dipping sauces on the side.