how do you poach a whole chicken?

Answer 1

poach a whole chicken by placing chicken in a pot that allows water to completely cover chicken. Place in water some aromatics: celery, onions, thyme, sage, bay leaves, black pepper corns and lemons (almost like a court bouillion).

Heat water up to, but not past 180°F (165-185°F is poaching range) poach until meat is completely cooked (id say about 35 minutes, but will vary depending upon size of chicken.

heres a couple of tips:

stuff chicken with some of the aromatics, to deepley infuse flavor into chicken.

truss chicken to assist in shortening cooking time.

Answer 2

Poached Chicken

1 x 1.5 kg/3 lb roasting chicken
salt
2 or 3 sprigs fresh coriander
2 or 3 sprigs celery leaves
3 spring onions (scallions), chopped
1/2 teaspoon whole black peppercorns
2 tablespoons salt

Remove excess fat from cavity of chicken. Cut off and discard the tail including the two fat glands on either side, also the wing tips. Rinse and dry the bird with paper towels, then rub inside and out with salt.

In a saucepan just large enough to hold the chicken put 8-10 cups of water, the coriander, celery, spring onions, peppercorns and salt. Bring to the boil, gently lower chicken into pan with breast downwards. When water returns to the boil, reduce heat so that it just simmers. Cover pan tightly and simmer for 25 minutes. Remove from heat and allow chicken to finish cooking in the stored heat for 40 minutes without uncovering the pan.