Thread Starter: ASTONMARTIN Started: Tue 09 Nov 2004 Replies: 2
Would love to try this recipe but when looking at the cooking method I do not understand how the chicken can be simmered, poached and produce a stock without any liquid being added to it at the start !!
Maybe I have missed something ...
Please help - would like to cook it tonight !!
Tue 9 Nov 2004, 1.08PM
Thanks Georgie - it makes sense.
I will make it for some Savoyarde friends tonight ....
Tue 9 Nov 2004, 10.57AM
I see what you mean! Would be difficult wouldn't it? I watched this programme and I am sure it was just water she poached the chicken in. She put the chicken and all the veg, etc., in to a large pot with tight fitting lid, added water until it covered the chicken and veg (almost to the top of the pot), bought it to the boil and let it simmer - the chicken poached and a stock was formed.
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