Jamie Magazine
By Kate McCullough
About the recipe
The beauty of this recipe is that you use the whole chicken, including the bones if you’re really keen; everything cooks
in one pot; and you end up with a delicious stock without even trying! And the leftovers give you the basis for some tasty midweek recipes (right). For our picture, we browned the chicken briefly in a pan with a little oil before poaching, to make it more attractive, but you don’t have to.
Recipe From
Jamie Magazine
By Kate McCullough
2 large onions
1-2 leeks
4 celery stalks
4 carrots
1 bulb of garlic
1 x 1.7kg free-range chicken
3-4 fresh bay leaves
3 sprigs of fresh tarragon
1 large bunch of fresh parsley (or just stalks if you’re using leaves for something else)
1 teaspoon whole black peppercorns
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