FENNEL, APPLE & PISTACHIO CHICKEN SALAD
To bruise garlic, place the flat side of a cook’s knife on the unpeeled clove; using the heel of your other hand, push down on the knife. Remove the skin.
Store reserved poaching liquid in the fridge for up to 3 days.
When poaching chicken, to keep it tender and moist, finish off the cooking in the residual heat of the pan. This also works well with fish.