Poached Chicken and other stories (with Tarragon Mayonnaise)


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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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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