83 Boiled Poultry

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 8 portions U.S.A. Imperial Metric
Boiling fowl 4 lb. 4 lb. 2 kilos
Chicken stock Cups Pints 1.5 litre
Bay leaf 1 1 1
Thyme 1 sprig 1 sprig 1 sprig
Lemon slices To cover breast To cover breast To cover breast
Onion 1 medium 3 oz. 85 grams
Carrot 1 large 3 oz. 85 grams
Bacon 1 slice 1 rasher 1 rasher


Comment on Method

Chicken can be made to go a very long way if you boil it. Cool the carcass and then strip off every vestige of flesh. It can then be made into many delicious dishes by using the stock as a base for a quick, creamy, soft white sauce. You can also carve up the chicken like a roasted bird if you wish, but I consider this a gross failure in home economics.





Method of Preparation

  1. Peel and slice vegetables.
  2. Dry chicken well and tie up.
  3. Prepare stock.