I discovered the instructions for “No-Poach Poached Chicken” in the book Cooking in the Moment (which I’ll be reviewing and giving away on Friday!). I thought it was worth a try; no having to remember to put it in the crock pot in the morning!
The instructions were pretty basic. Wash a 3-4 pound bird, rub with salt, and place in a large pot. Add water to an inch over the top of the bird. Then add aromatics. Andrea Reusing gave a couple of different seasoning options; I decided on dried chilies, cumin seeds, and bay leaves. No amounts were given, so I dashed and sprinkled and called it good.
It then says to bring to a boil; let simmer 5 minutes; then remove from heat, cover tightly, and let sit for an hour. Unfortunately, I don’t think my pot lid fit very tight so instead of taking it completely off the heat I turned it to lo.
The Verdict: As you can probably tell from the pot, it wasn’t quite big enough. Good thing for meat thermometers – I checked after the hour and it wasn’t done. So I set it to simmer for another half hour so. Voila! Very tender, moist. I made a chicken salad with it. As it was getting quite late in the evening, I put the stock in the refrigerator. As per the instructions, I’ll boil it later along with the carcass to make the stock even more flavorful.