Poached Chicken and other stories (with Tarragon Mayonnaise)


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Martin says:

    I agree, quite the best way to cook chicken- and for me has a great flavour of my youth when it was the preferred method.And also, you get the best stock.

  2. Caroline says:

    That’s what I loved about this recipe: several dishes for the price of one decent chicken. The flesh just falls off the bone and you end up with the most incredible stock. Everyone’s a winner!

  3. I have never tried poached chicken whole. Seems as easy as roasting one. My husband likes boiled chicken breasts so I’d imagine it isn’t much different. I agree however that removing the skin before presentation is a good idea before serving it at the table.

  4. Caroline says:

    Definitely remove the skin, Liz. No one likes the wrinkled look of something that’s been sitting in a water bath for the last hour! That aside, sauces are a great disguise, or a sprinkling of chopped herbs.

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