Eric and I are always trying to find different ways to cook a whole chicken. Roasting it is always our "go to:. (You can find directions here.)
Although, it doesn't provide crispy skin, we have sort of been in love with poaching lately. It's easy, and provides a nice moist bird. Plus, with the warm weather it means that I don't have to turn on my oven.
The below recipe is modified from one found in the Wall Street Journal a few years ago. It's a great way to incorporate any spring vegetables you can find.
Ingredients:
4 1/2 lb chicken
Parsley
Bay Leaves
Salt
Spring Vegetable Options
New Potatoes
Baby Carrots
Baby Turnips
Baby Radishes
Fennel Bulb
Creme Fraiche
Horseradish
Although, it doesn't provide crispy skin, we have sort of been in love with poaching lately. It's easy, and provides a nice moist bird. Plus, with the warm weather it means that I don't have to turn on my oven.
The below recipe is modified from one found in the Wall Street Journal a few years ago. It's a great way to incorporate any spring vegetables you can find.
4 1/2 lb chicken
Parsley
Bay Leaves
Salt
Spring Vegetable Options
New Potatoes
Baby Carrots
Baby Turnips
Baby Radishes
Fennel Bulb
Creme Fraiche
Horseradish
Directions
1) Stuff the chicken with a handful of flat-leaf parsley and 4 bay leaves, place in a stock pot or large casserole and cover with water by an inch.
2) Add 1 teaspoon of salt and two handfuls of new potatoes (if using). Bring to a boil over high heat, then turn the heat down, cover and simmer for about 20 minutes.
3) Add spring vegetables. Simmer for another 30 minutes.
4) Meanwhile, mix horseradish—either freshly peeled and grated or from a jar—with crème fraîche to taste; season with salt.
5) When you can easily pull the leg bone away from the chicken, remove the pot from the heat.
6) To serve, divide a mixture of vegetables between plates, carve chicken and serve with crème fraîche.
Link to original recipe.
-Anna
