Poached Chicken with Garlic Emulsion

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By James Peterson

Published 1991

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This recipe provides an example of thickening a poaching liquid with a purée made from roast garlic. Because roast garlic and vegetable purées in general have a hard time staying emulsified and even more so acting as emulsifiers, the garlic purée called for in this recipe is augmented with xanthan gum (about 0.2%) and a specially treated starch, Ultra-Sperse 3 (about 3%).


chicken, 1, trussed 4 lb 2 kg
cold chicken stock, to cover about 2 qt 2 L
medium bouquet garni 1 medium 1
onion, quartered 1 1
carrot, cut into 1-inch (2.5 cm) sections 1 1
garlic purée, squeezed out of about 3 heads roasted garlic ½ cup 125 ml
Ultra-Sperse 3 15 g
salt and pepper to taste to taste


  1. Place the chicken in a pot and pour over stock to cover. Add the bouquet garni, onion, and carrot and bring slowly to a simmer. Poach for approximately 40 minutes, until the juices run clear after poking a thigh.
  2. Transfer the chicken to a platter or cutting board and keep warm. Strain the broth into a large clean pot or sauté pan and reduce rapidly, with the pan on the side of the heat, ideally without letting the chicken get cold, skimming off fat all the while, down to about 2 cups (500 milliliters).
  3. Blend the garlic purée and Ultra-Sperse 3 into the reduced broth. Bring to a simmer. Season with salt and pepper. Serve the chicken quarters in soup plates and ladle the emulsion around.