COMFORTING WHOLE POACHED CHICKEN SOUP
Cook’s tip: “Poaching the whole chicken in the broth means you don’t have to add stock as the chicken releases its natural flavours while it cooks.”
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 1 hour 10 minutes
fresh lemon, for serving Woolworths crispy onion sprinkle, for serving
Italian parsley, chopped, for serving
1 Stuff the chicken with the ginger, garlic and ½ lemon. Heat the olive oil in a large saucepan and cook the onions, fennel, carrots and crushed garlic, ginger, chilli, lemongrass and coriander seeds for 1 minute, or until fragrant. 2 Add the chicken and remaining lemons. Cover with water until the chicken is almost submerged. Add the rice and cover with a lid. Simmer for 1 hour, or until the chicken and rice are cooked. Set aside in the saucepan for 30 minutes. 3 Carefully remove the chicken from the saucepan and shred the flesh, discarding the skin and bones. Return the meat to the rice broth. Season to taste. 4 Ladle into bowls, drizzle with the chilli oil, squeeze over the lemon and top with the onion sprinkles and parsley.
HEALTH-CONSCIOUS
WINE: Woolworths Kleine Zalze
Chenin Blanc 2019 oil in a large saucepan. Remove from the saucepan and set aside. 2 Add the vegetables, garlic, bay leaves, peppercorns and salt to the same saucepan and cook until slightly translucent and golden. Add the chicken wings and chicken carcass, if using, to the vegetable mixture and cover with water. 3 Bring to a boil, then reduce the heat immediately and simmer for 1 hour. Remove any scum or excess oil from the surface using a slotted spoon. Top up with water if necessary. Strain the stock using a sieve. Freeze until needed or use as a base for a soup. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN FREE