Simmered Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

An excellent method of cooking a tender young chicken is to simmer it in a small quantity of water with vegetables and herbs. This is a good way to prepare a chicken for salad, or for serving in a cold sauce, when the small quantity of stock used is very well flavoured, and the bird is nice and moist.


  • 1 oven-ready chicken, about 1.25 kg/3 lb
  • ½ lemon


Rub the surface of the chicken with the cut lemon half to keep the flesh white. Select a pan with a tight-fitting lid, that will hold the chicken neatly.

Pour 2.5 cm (1 in) cold water into the pan