Poaching a whole chicken is one of those kitchen skills that rewards you far beyond the effort involved. You spend about an hour and a half doing very little – the pot does the work – and you end up with two things: a pile of tender, juicy shredded chicken, and a pot of golden stock that is frankly better than anything you can buy.
From that one bird, you can make four different meals. The three recipes below use the chicken in completely different ways: a classic chicken and corn soup using the stock, a creamy chicken pasta that comes together in 20 minutes, and a simple smashed chicken sandwich that turns leftovers into something you’d happily serve guests.
The key to perfect poached chicken is patience and low heat. You are not boiling the bird – you are barely simmering it. The water should shimmer but not bubble. That gentle heat is what keeps the meat juicy rather than dry and stringy. Take your time and it will reward you.
The master recipe. One whole chicken gives you tender shredded meat for multiple meals and a rich golden stock that beats anything from a carton. Start here on any afternoon and you’re set for the week.
Servings 4
Ingredients
1 whole chicken (approx 1.6kg)
1 brown onion, quartered (skin on is fine)
2 celery stalks, roughly chopped
2 carrots, roughly chopped
4 garlic cloves, smashed
2 bay leaves
1 small bunch of flat-leaf parsley (stalks and all)
1 teaspoon whole black peppercorns
2 teaspoons salt
3 litres cold water (enough to fully submerge the chicken)
Method
1 Set up the pot: Place 1 whole chicken (approx 1.6kg) breast-side up in your largest stockpot. Add 1 brown onion, quartered (skin on is fine), 2 celery stalks, roughly chopped, 2 carrots, roughly chopped, 4 garlic cloves, smashed, 2 bay leaves, 1 small bunch of flat-leaf parsley (stalks and all), 1 teaspoon whole black peppercorns and 2 teaspoons salt. Pour over cold water (enough to fully submerge the chicken).
2 Bring slowly to temperature: Place over medium heat and bring very slowly to the point where the water is just beginning to tremble and steam – not boiling, not simmering vigorously. This should take 20 to 25 minutes. Patience here makes all the difference.
3 Poach gently: Once the water reaches a gentle shimmer, reduce heat to the lowest setting. Cook, uncovered or partially covered, for 75 minutes to 1 hour 15 minutes for a 1.6kg chicken. The chicken is ready when the juices run clear when you pierce the thigh and the leg moves freely in the joint.
4 Rest in the stock: Turn off the heat and leave the chicken in the stock for 15 minutes before removing. This resting period finishes the cooking gently and keeps the meat juicy. Lift the chicken out carefully – it will be very tender – and place in a large bowl to cool.
5 Strain stock and shred chicken: Strain the stock through a fine sieve or colander lined with a clean cloth. Discard the vegetables. Once the chicken is cool enough to handle, remove and discard the skin. Pull all the meat from the bones in chunks or shreds. You should have approximately 600–700g of cooked chicken meat.
TIP: The golden rules of poaching
Always start with cold water – it extracts more flavour and collagen, giving you a richer stock
Never let it boil. The water should shimmer and barely bubble. Boiling makes the meat tough and the stock cloudy
Don’t rush it. Low and slow is everything
Storing your chicken: Pull the meat off in chunks or shreds and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Storing your stock: Strain, cool, then refrigerate for up to 5 days or freeze in 500ml portions for up to 3 months. Once cold, any fat will solidify on the surface – skim it off or leave it for flavour.
Way One: The classic use of homemade stock and shredded chicken – a proper, deeply flavoured soup that is comfort in a bowl. Ready in 30 minutes once your chicken is poached.
Servings 4
Ingredients
1.5 litres poaching stock (from the master recipe)
300 grams shredded poached chicken
420 grams tin of creamed corn
200 grams tin of corn kernels, drained
2 eggs, lightly beaten
2 spring onions, finely sliced
2 tablespoons soy sauce
2 tablespoons cornflour
3 tablespoons cold water (to mix with cornflour)
1 teaspoons sesame oil
Method
1 Build the soup: Pour 1.5 litres poaching stock (from the master recipe) into a large saucepan and bring to a gentle simmer over medium heat. Add 420 grams tin of creamed corn, 200 grams tin of corn kernels, drained and 2 tablespoons soy sauce. Stir to combine and simmer for 5 minutes.
2 Thicken: Mix 2 tablespoons cornflour with 3 tablespoons cold water (to mix with cornflour) until smooth. Pour into the simmering soup, stirring constantly, until the soup thickens slightly – about 2 minutes.
3 Add chicken and egg: Add 300 grams shredded poached chicken and stir through. Then, while stirring the soup in a slow circle, pour 2 eggs, lightly beaten in a thin, steady stream. This creates the classic silky egg ribbons.
4 Season and serve: Remove from heat. Stir in 1 teaspoons sesame oil. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with 2 spring onions, finely sliced.
Tip: Mix the cornflour with cold water before adding – never add dry cornflour directly to hot liquid or it will clump. Add the egg slowly in a thin stream while stirring for the classic silky ribbon effect. Leftovers keep in the fridge for 3 days and reheat beautifully.
Way Two: A creamy, deeply satisfying pasta that comes together in 20 minutes. The poaching stock replaces cream as the base, making it lighter than it tastes.
Servings 4
Ingredients
400 grams fettuccine or pappardelle
300 grams shredded poached chicken
250 millilitres poaching stock
200 millilitres thickened cream
3 garlic cloves, finely sliced
100 grams baby spinach
2 tablespoons parmesan, finely grated
1 lemon, zested
2 tablespoons olive oil
Method
1 Cook the pasta: Cook 400 grams fettuccine or pappardelle in a large pot of well-salted boiling water until al dente. Reserve a large cup of pasta water before draining.
2 Make the sauce: While the pasta cooks, heat 2 tablespoons olive oil in a large frying pan over medium heat. Add 3 garlic cloves, finely sliced and cook gently for 6 minutes until softened. Add 250 millilitres poaching stock and 200 millilitres thickened cream and bring to a simmer. Cook for 3–4 minutes until slightly reduced.
3 Add chicken and spinach: Add 300 grams shredded poached chicken to the sauce and stir through until warmed. Add 100 grams baby spinach and stir until just wilted.
4 Combine and serve: Add the drained pasta to the pan. Toss well, adding pasta water a splash at a time to loosen if needed. Remove from heat, stir through 2 tablespoons parmesan, finely grated and 1 lemon, zested. Season generously with salt and pepper and serve immediately.
Variation: Swap the spinach for frozen peas, or add a handful of halved cherry tomatoes in with the garlic. A small handful of fresh tarragon stirred through at the end is excellent if you have it.
Way Three: The best chicken sandwich you will ever make. Smashed, dressed and piled high on good bread – this is lunch sorted for the rest of the week.
Servings 4
Ingredients
300 grams shredded poached chicken
3 tablespoons whole egg mayonnaise
1 tablespoons Dijon mustard
1 lemon, juiced
2 celery stalks, very finely diced
2 spring onions or chives, finely sliced
0.5 bunch of tarragon or flat-leaf parsley, leaves picked and roughly chopped
8 thick slices of sourdough or white sandwich bread
1 cos or butter lettuce leaves
1 avocado, sliced (optional)
Method
1 Prepare the chicken: Place 300 grams shredded poached chicken in a bowl. Using a fork, gently smash some of the larger pieces while leaving plenty of texture – you want a mix of shreds and chunky mashed pieces.
2 Make the filling: Add 3 tablespoons whole egg mayonnaise, 1 tablespoons Dijon mustard, juice from 1 lemon, juiced, 2 celery stalks, very finely diced, 2 spring onions or chives, finely sliced and 0.5 bunch of tarragon or flat-leaf parsley, leaves picked and roughly chopped. Mix well to combine. Season generously with salt and pepper. Taste and adjust – it should be creamy, bright and well seasoned.
3 Build the sandwiches: Toast 8 thick slices of sourdough or white sandwich bread if you like. Lay 1 cos or butter lettuce leaves on four slices of bread. Pile the chicken filling generously on top. Add 1 avocado, sliced (optional) if using. Top with the remaining bread, press gently and cut in half. Serve immediately.
The secret: Use a fork to gently mash some of the chicken as you mix – you want a mix of shreds and slightly smashed pieces. This gives the filling a better texture than simply shredded. Make ahead: The filling keeps in the fridge for up to 3 days. Don’t assemble the sandwiches until ready to eat or the bread will go soggy.