Poached Chicken

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 3 × 1 kg (2 lb 4 oz) whole free-range chickens
  • sea salt and freshly ground black pepper
  • 1 sprig thyme, leaves picked
  • 60 ml (2 fl oz/¼ cup) olive oil
  • 15 g (½ oz) coriander seeds, toasted and ground
  • 7 g (¼ oz) cumin seeds, toasted and ground


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 right down to the bone. Carefully cut the flesh away from the bone, then remove the bone, making sure to keep the skin intact. Lay the leg meat, skin-side down, flat on a board. Combine the ground coriander and cumin and sprinkle over the legs. Season with salt and pepper. Working with one leg at a time, push the meat together to form a rough square, then roll widthways to form a cylinder. Roll tightly in plastic wrap and tie the ends to secure.

Heat a large saucepan of water to 68°C (154°F), then add the leg meat cylinders. Meanwhile, follow the Masterclass on sous-vide cooking to seal the bags with the breasts in them. Once the leg meat has been cooking for 35 minutes, add the breasts to the water and continue cooking for 8 minutes. Remove all the chicken and rest for 5 minutes.

Remove the breasts from the bags, place on a board and trim to form a rectangular shape, then halve each lengthways.

Remove the plastic wrap from the leg meat, then cut each into 2 equal pieces. Set aside and keep warm.