Chicken Poached in Cultured Cream

Preparation info

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By Peter Gilmore

Published 2014

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  • 2 litres (70 fl oz) chicken stock
  • 80 g ( oz) salt
  • 1.8 kg (4 lb) free-range chicken
  • 200 ml (7 fl oz) cultured cream or crème fraîche


Put the chicken stock and salt into a medium stockpot, just large enough to fit the chicken and stock, with a tight-fitting lid. Bring the stock to the boil and submerge the whole chicken in the stock, put the lid on and immediately turn off the heat. Remove from the stove and allow to stand on a bench for 1½ hours. Do not remove the lid.

Put the whole stockpot in the refrigerator or coolroom until the chicken and brine are completely cold. It is fine to do this the night before you plan to serve this dish.

Remove the chicken from the brine. Put the chicken on a chopping board and carefully remove the breasts with a sharp knife, keeping the skin on the breasts. Place each chicken breast in an individual cryovac bag with 100 ml ( fl oz) of cultured cream in each bag. Seal with a gentle pressure. Reserve in the refrigerator until ready to finish the dish.