GINGER-POACHED
WHOLE CHICKEN
Based on an old Chinese
method, this dish produces perfectly cooked chicken, and it
couldn’t be easier to do. All you do is put chicken in a pot with
broth and additional flavorings, cover and partially cook it, then
remove the pot from the heat. The covered bird finishes cooking in the
hot liquid and emerges tender and delicious—and almost fat free, as
the fat renders into the broth. Serve this with crusty bread.
Serves 4
-
Two 2-
to 3-pound chickens, preferably kosher or free-range
-
Kosher
salt and freshly ground black pepper to taste
-
Eight
1/4-inch-thick slices of peeled fresh ginger cut lengthwise from a
2- to
-
3-inch-long
piece
-
1 bunch
of scallions, white and green parts, thinly sliced
-
1/2
cup packed Thai basil or regular basil leaves
-
4 quarts
Master Chicken Broth or low-sodium canned chicken broth
-
2 large
carrots, peeled and finely shredded
1.
Season the chickens inside and out with salt and pepper. In a pot large
enough to fit the chickens completely
submerged in liquid, combine the chickens, breast sides
up, with the ginger, scallions, basil, and broth. Cover and bring to a
low simmer over medium heat. Reduce the
heat to low and simmer for 30 minutes.
2.
Lift the cover, add the carrots, cover the pot, and remove from the
heat. Allow to stand for 30 minutes or up
to 1 hour for the chicken to finish cooking. (Do not lift
the lid during this time or cooking heat will be dissipated. The chicken
won’t overcook, even if left for the
maximum time.) Remove the chicken, carve, and serve.
(Strain the broth, cool to room temperature, and store for future use.)
