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Poached chicken with root vegetables & caper salsa
Poached chicken with root vegetables & caper salsa
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Ingredients:
  • 1 (about 570g) celeriac
  • 1.8kg chicken, cleaned
  • 12 Dutch (baby) carrots, peeled, tops trimmed
  • 12 spring onions, trimmed
  • 2.40 gm sea salt (approximately)
  • 3.5L (14 cups) water (approximately)
  • 1/2 large bunch parsley
  • 1/2 large bunch tarragon
  • 2 bay leaves (fresh or dried)
  • 80ml (1/3 cup) tarragon vinegar
  • 82.50 ml chopped fresh continental parsley
  • 20.00 ml drained capers, chopped
  • Sea salt, to taste
Instructions:
  • Peel the celeriac with a small sharp knife and then cut into 2cm thick lengths.
  • Tie herbs together with kitchen string and attach one end to the pot handle. Add the herbs to the pot.
  • Gently nestle chicken, breast-side down, into the pot with celeriac, carrots, spring onions, and 1 teaspoon salt. Pour enough water to submerge the ingredients. Bring to a boil, then simmer on low until chicken is cooked through, about 30 minutes. Skim off any impurities that rise to the surface while cooking. Keep an eye on the heat to maintain a gentle simmer.
  • Prepare a tangy caper salsa by mixing vinegar, parsley, capers, garlic, and salt in a small non-aluminum bowl. Seal with plastic wrap.
  • Carefully plate the chicken and vegetables using tongs and a large spoon, then cover loosely with foil to keep warm. Strain the poaching liquid into a large heatproof bowl. Transfer about 1 liter (4 cups) of the liquid to a large frying pan and bring it to a boil over high heat. Boil uncovered for 15 minutes or until the liquid reduces by half. Taste and add more salt if desired.
  • 1. Don clean rubber gloves and peel the skin off the chicken. Cut into serving pieces using poultry shears. Distribute chicken and vegetables among shallow serving bowls. Drizzle with reduced poaching liquid and garnish with caper salsa.

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