This great recipe can be the base for several meals, the cooked chicken can be made into 2-3 meals and the chicken stock can be used for soup.
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Ingredients (12 serves)
• Approx 2.3 kg whole chicken (thawed)
• 2 cloves garlic, chopped
• 2 tbsp chopped ginger
• 2 tbsp soy sauce
• 2 tbsp white vinegar
• water to cover
Method
• Place all ingredients into a large pot and fill with water until the chicken is covered.
• Bring to a slow simmer on the stove top, cover and cook gently for approximately 1½ hours until chicken is cooked. The chicken is cooked when it falls apart easily and there is no pink flesh.
• Carefully remove the chicken from the poaching liquid and allow to cool until it can be handled safely.
• Remove chicken flesh from the bones and divide into three meal portions.
• Place the chicken bones back into the poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours.
• Strain this liquid through a sieve and set aside to cool. Once cooled this can be frozen or refrigerated and used as chicken stock for other recipes.
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