Poached Chicken

• 3 × 1 kg (2 lb 4 oz) whole free-range chickens
• sea salt and fre

Remove the legs from the chickens and set aside.

Remove the breast fillets, then remove the skin and discard. Season with salt, pepper, thyme and oil. Place each breast in a small vacuum-seal or zip-lock bag and set aside.

Remove the bones from the legs. Using a boning knife, make an incision on the inside of each leg, folding the thigh and leg bone in an L shape and cutting rig