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Marco Pierre White

Thai Style Chicken Pot au Feu

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Preparation info
  • Serves

    10

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 2.5 kg chicken, oven ready
  • 3 litres water (for boiling)
  • 100

Method

Advance Preparation

Wash and trim the chicken of excess fat, remove the wishbone. Blanch the chicken in boiling water for two minutes to remove and congeal protein to prevent the liquor clouding.

  1. Place the chicken and the all the herbs, less half the coriander, into the boiling water, bring back to the boil and

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