Chicken sand­wiches

The Saturday Paper - - Food -

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

– but­ter

– 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.

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