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White-Cut Chicken
- Difficulty
Easy
By Neil Perry
Published 2000
This is yet another easy way to enjoy a boiled chook. The juices set to a wonderful jelly under the skin - very tasty and succulent. The chicken can be used in all manner of salads and cold-cut dishes, as well as cut up Chinese-style and served with a simple dipping sauce.
Ingredients
1 x 1.6 kg 1.8 kg 12 cups 3
Method
Remove fat from the cavity of the chicken, rinse in cold water and pat dry with kitchen paper. In a heavy-based pot large enough to fit the chicken snugly, bring the water to the boil. Put the chicken into the pot and return to the boil. Skim for 5 minutes and reduce heat to a high simmer. Put the lid on the pot and continue to simmer for a further 15 minutes. Remove from heat and leave the chi
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