I’ve been mixing things up lately in our kitchen. I don’t know about you, but I go thru phases of cuisines; one week it’s a Mexican vibe, the next week its a Spanish flavour fiesta, this week it’s all about the Asian flavours.
Whole free-range chooks were on special this week at my local grocers. I picked on up thinking I would boil it up, keeping the valuable and beneficial broth as Bart and I have been feeling rubbish all week. Instead of just making ‘another chicken broth’ I decided to swing it another way. I picked up a large knob of ginger, a bunch of spring onions, shiitake mushrooms and some Australian garlic and headed home. Knowing I already had a couple of litres or so of bone-broth in the freezer, I defrosted this, and decided to double -infuse it.
What then ensued was minimal preparation, involving a slow cooker and a house that ended up filling with the most gorgeous scent of ‘yum’. The result.. beautifully moist whole poached chicken, and a broth like no other.
– 1 free-range chicken
– 3-4 lengths of spring onions, cut into batons
– 2 carrots, cut into pieces
– 2 medium lengths of celery, cut into pieces
– 3 large fresh shiitake mushrooms
– 3cm knob of ginger, sliced
– 3-4 crushed cloves of Australian garlic
– 2 star-anise
– 1/2 teaspoon of corriander seeds
– 1/4 teaspoon of white peppercorns (I only had black on hand, and these were perfectly fine)
– 3 tablespoons of mirin
– 1 tablespoon of salt – allows the flavours to really penetrate your bird *optional
– 1-2L of water or already home-made chicken or vegetable stock
1. Place the dry ingredients, vegetables and chicken into the bowl of a slow cooker.
2. Top with enough stock or water to just cover + mirin and salt.
3. Pop on the lid and cook on high for 2-3hrs (depending on your size chook).
4. After 3hrs, allow the chicken to rest in the liquid for 30min, before removing.
5. After the chicken has cooled down enough to handle. Remove the breasts, and legs stripping all the meat as you go. Done.
– The meat is up to your disposal now; salads, wraps, omelettes, soups, noodles. Drain the stock and allow to cool before refridgerating.