The nicest poached chicken is made from a whole bird.
Simply take your defrosted chicken, pop it in a large pot, add a bouquet garni of fresh herbs, the onion and garlic, both cut across into halves.
Fill with enough cold water to just cover the chicken. Bring to the boil then reduce to a very low, slow simmer, and allow the chicken to cook for an hour or more – until the thighs are just cooked through.
Take the chicken out, remove and discard the skin, take the meat off the bones and shred or chop the soft and juicy chicken, ready to cool a little for your salads. (The remaining poaching broth can be reduced down and fresh veg added for a light and healthy summer soup.)
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