Chicken Poached in Cultured Cream

• 2 litres (70 fl oz) chicken stock
• 80 g (2¾

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 co