Saturday batch cooking: One poached Chicken, Three easy midweek meals

Saturday is the perfect day to get ahead. A gentle pot simmering on the stove, a cup of tea nearby, and the comforting knowledge that next week’s dinners are practically sorted.

Poaching a whole chicken is one of the smartest (and most economical) batch-cooking tricks around. You’ll end up with tender shredded meat for multiple meals – plus a beautiful homemade stock as a bonus. From one chicken, you can create three completely different midweek dinners without feeling like you’re eating leftovers.

Let’s begin.

Step One: The Perfect Poached Chicken

Ingredients
1 whole chicken (1.6–2kg)
1 onion, halved
2 carrots, chopped
2 celery sticks, chopped
2 bay leaves
6 peppercorns
Small bunch parsley (optional)
1 tsp salt

Method

Place the chicken in a large pot.
Add vegetables, bay leaves, peppercorns and salt.
Cover completely with cold water.
Bring gently to a simmer (not a rolling boil).
Reduce heat and simmer uncovered for 60–75 minutes.
Turn off heat and allow chicken to cool in the liquid for 30 minutes.
Remove chicken and strain the stock – keep it! This is liquid gold for soup later in the week.

Once cool, shred or slice the meat. You should have enough for at least three generous meals.

Midweek Meal 1: Creamy Chicken & Vegetable Pie
Comfort food without the fuss.

Ingredients

2 cups shredded poached chicken
1 cup frozen peas and corn
1 carrot, finely diced
2 tbsp butter
2 tbsp plain flour
1½ cups chicken stock (from your poaching liquid)
½ cup cream
Salt and pepper
1 sheet puff pastry

Method

Preheat oven to 190°C.
In a saucepan, melt butter and stir in flour to form a roux.
Gradually whisk in stock and cream until thickened.
Add chicken and vegetables. Season.
Spoon into a baking dish and top with puff pastry.
Bake 25–30 minutes until golden.

Midweek Meal 2: Fresh Chicken & Herb Salad
Light, fresh and perfect for warmer evenings.

Ingredients

2 cups shredded chicken
1 avocado, sliced
Handful cherry tomatoes
Baby spinach or mixed leaves
2 tbsp toasted almonds
Fresh herbs (parsley, mint or basil)

Simple Dressing:

2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper

Method
Toss salad ingredients together. Whisk dressing and drizzle over just before serving.

Serve with crusty bread or wrap in flatbread for a quick lunch.

Midweek Meal 3: Comforting Chicken Noodle Soup
Nothing beats homemade soup made from your own stock.

Ingredients

6 cups reserved chicken stock
1 cup shredded chicken
1 carrot, finely sliced
1 celery stick, sliced
1 handful egg noodles or pasta
Salt and pepper
Fresh parsley

Method

Bring stock to a gentle boil.
Add carrot and celery. Simmer 5 minutes.
Add noodles and cook according to packet instructions.
Stir in chicken to warm through.
Season and finish with parsley.
Simple, soothing and ready in under 20 minutes.

Why Batch Cooking Works
Saves money

Reduces food waste

Makes weeknights stress-free

Gives you homemade stock for free

One cooking session, three dinners

A little effort on Saturday means relaxed dinners all week. And that, truly, is the kind of forward planning we can all appreciate.

Now – who’s putting the kettle on while the chicken simmers?