Josceline Dimbleby

Poaching a Whole Chicken

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Poach the bird with a selection of coarsely chopped vegetables and other flavourings such as fresh herbs and spices for 20-25 minutes per 500g (1lb), according to the age and size of the bird. Time from when the water comes to the boil. Good vegetables for adding flavour to the poaching water are chopped onions, carrots, leeks or celery.

Test the bird for ‘doneness’ as you would do for roasting, and if the juices run clear the bird is cooked through. If you intend dicing the meat you can actually cut into the leg to check whether it is cooked or not.