For the poached chicken
– No.18 chicken
– 1 onion
– 2 carrots
– 2-3 celery stalks
– 1 tbsp peppercorns
– 1-2 cloves garlic
– bay leaf
– fresh herbs
– 1 tbsp salt
Rinse the chicken under cold, running water and let it drain for about five minutes.
While that’s happening, chop a peeled onion, a couple of peeled carrots and two or three celery stalks into two-centimetre cubes. Place the chicken into a large pot. Cover with cold water and bring to the boil. Skim.
Add the chopped onion, carrots and celery, along with a tablespoon of whole peppercorns, a clove or two of garlic (peeled and crushed), a bay leaf and some fresh herbs. Add a tablespoon of salt, and bring it to a boil. Lower to a simmer, cover with a tightfitting lid and cook.
After about an hour, check to make sure the chicken is cooked through. Turn off the heat, remove the chicken and transfer it to a large bowl to cool for about 20 minutes. Save the broth.
When the chicken is cool enough to handle, you can pull off all the meat, using a fork to get off the trickier bits.
For the sandwiches
– good-quality white bread
– 100g mayonnaise
– all but one cup of the poached, shredded chicken
– 1 bunch watercress
I like to mix my chicken through the mayonnaise and check the seasoning when done.
Spread one piece of bread with the chicken mix, the other with butter and picked watercress. Continue until the chicken mix is finished.