I know that twenty minutes does not sound long enough to poach such a large chicken but trust me here, as you leave the chicken in the stock it continues to cook and absorb the lovely flavours.
By cooking the chicken this way, it is prepared long before you eat and the moistness of the meat is amazing although, it doesn’t look particularly attractive!
Once you have made this stock you have the bases for many meals to come, just sieve the stock to remove the lumpy bits and then freeze. When you need it again, defrost and add all of the ingredients again to re flavour the stock, it really does get better with every use!
Leftovers the next day? Cook some noodles, top with some baby spinach, leftover chicken and pour over some hot stock.
250mls gluten free soy sauce or Tamari sauce
200mls Chinese rice wine
500mls chicken stock
1 orange, rind and juice
5 spring onions, topped and tailed, cut into 5cm lengths
4 star anise
2x5cm cinnamon sticks
1 tablespoon salt
Combine all of the ingredients, except chicken in a large stock pot.
Bring to the boil and simmer for 30 mins.
Fill and boil a kettle of water.
Wash the chicken and then gently loosen the skin from the breasts and legs.
Add 500 mls water to the stock pot and stir.
Gently lower the chicken into the pot, ensure the cavity is filled with the stock too.
Cover, you may need to add more water to fully immerse the chicken, and bring the pot up to the boil, turn the heat down and simmer gently for twenty mins only. Do not remove the lid.
Turn the heat off after 20mins and leave covered with the lid for several hours.
Remove once cool enough to handle and chop into your desired serving pieces.