Whole Poached Chicken and Others Recipe Video
Nina shows viewers how to create two dinners from one chicken
Ingredients
| Zucchini | 1 Medium (For chicken veggie Soup) | |
| Onion | 1 Medium (for Whole poached chicken) | |
| Sage | 1 Cup (16 tbs) (for Whole poached chicken) | |
| Carrots | 6 Medium (4 for Whole poached chicken and 2 For chicken veggie Soup) | |
| Parsley | 1 Cup (16 tbs) (for Whole poached chicken) | |
| Basil | 2 Cup (32 tbs) (1 cup for Whole poached chicken and another for caprese bite) | |
| Bay leaves | 2 (for Whole poached chicken) | |
| Peppercorn | 1 Tablespoon (for Whole poached chicken) | |
| Wine | 1 Bottle (1 l) (for Whole poached chicken) | |
| Cream sherry | 1 Cup (16 tbs) (for Whole poached chicken) | |
| Water | 1 Bottle (1 l) (for Whole poached chicken) | |
| Sea salt | 2 1⁄2 Teaspoon (2 tsp. for Whole poached chicken and 1/4 tsp for Broccoli grape tomato and pearl onion hot salad and 1/4 tsp for chicken veggie Soup) | |
| Chicken | 5 Pound (for Whole poached chicken) | |
| Bocconcini | 10 , halved (For caprese bite) | |
| Sun dried tomato pesto | 1 Cup (16 tbs) (organic - For caprese bite) | |
| Broccoli | 1 Pound, cut (For Broccoli grape tomato and pearl onion hot salad) | |
| Pearl onion | 7 , cut (For Broccoli grape tomato and pearl onion hot salad) | |
| Garlic | 2 Tablespoon, minced (1 tbsp For Broccoli grape tomato and pearl onion hot salad and 1 tbsp For chicken veggie Soup) | |
| Cranberry infused balsamic vinegar | 2 Tablespoon (For Broccoli grape tomato and pearl onion hot salad) | |
| Grape seed oil | 2 Tablespoon (For Broccoli grape tomato and pearl onion hot salad) | |
| Apple | 1 Medium (For chicken veggie Soup) | |
| Ground chicken | 2 Cup (32 tbs) (For chicken veggie Soup) | |
| White pepper | 1⁄2 Teaspoon (For chicken veggie Soup) | |
| Paprika | 1⁄2 Teaspoon (For chicken veggie Soup) | |
| Fennel | 1⁄2 Teaspoon (For chicken veggie Soup) | |
| Red pepper flakes | 1⁄2 Teaspoon (For chicken veggie Soup) |
Nutrition Facts
Serving size
Calories 2362 Calories from Fat 1313
% Daily Value*
Total Fat 148 g227.5%
Saturated Fat 37.5 g187.5%
Trans Fat 0 g
Cholesterol 523.1 mg174.4%
Sodium 1563.9 mg65.2%
Total Carbohydrates 78 g26.1%
Dietary Fiber 14.3 g57%
Sugars 31.9 g
Protein 139 g277.2%
Vitamin A 419.1% Vitamin C 284.5%
Calcium 65.5% Iron 76.7%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. For Whole poached chicken – slice onion, carrots, sage basil and parsley.
2. For Broccoli grape tomato and pearl onion hot salad – preheat oven to 400 degrees.
3. For chicken veggie Soup – in a food processor jar grate apple.
4. Add in ground chicken, white pepper, paprika, garlic, salt, fennel and red pepper flakes.
5. Take out the paste in a bowl.
6. Line broiler pan with aluminium sheet.
7. Preheat oven to 450 degrees.
8. Chop carrots, celery, and zucchini.
9. Slice Yellow and red bell pepper.
MAKING
10. For making whole poached chicken – In a large pot add in onion, carrots, sage basil and parsley.
11. Make a bundle of bay leaf and peppercorn and place in the pot.
12. Pour wine, cream sherry and water.
13. Sprinkle the sea salt.
14. Place the pot over heat, let liquid boil.
15. Tie the chicken with thread and put in poaching liquid.
16. Cover the pot and let chicken poach for 90 minutes.
17. After chicken is poached take out that in a plate. Cover with aluminium foil.
18. Slice half of poached chicken to serve with salad.
19. Take 2 cups of poached water and pour that in a pot.
20. Add in Dijon mustard, whisk.
21. Boil until liquid becomes half.
22. Add in capers and tarragon.
23. Stir the sauce and boil for 5 minutes.
24. For making caprese bite – In a tooth pick screw bocconcini followed by sun dried tomato and basil leave.
25. Top it up with other half bocconcini.
26. For making Broccoli grape tomato and pearl onion hot salad – In a large bowl add in broccoli, cherry tomatoes, and onions.
27. Pour in cranberry infused balsamic vinegar and grape seed oil.
28. Sprinkle salt and pepper. Toss well all the ingredients.
29. Keep the salad aside for 30 minutes.
30. Roast salad in preheated oven for 10 minutes at 400 degrees.
31. For making chicken veggie Soup – Take out poached broth in a large bowl and refrigerate.
32. Make meat balls from the chicken and apple mixture.
33. Bake for 10 minutes at 450 degrees.
34. Heat a pan, pour in grape seed oil.
35. Add in carrot, celery, onion, zucchini and red and yellow bell peppers.
36. Take out broth from the freeze clean the extra fat and pour broth over the mixture.
37. Boil for few minutes on medium heat.
38. Add in frozen peas, cooked chicken and herbs.
39. Add in meat balls, boil for few minutes.
SERVING
40. Serve caprese bite in a serving plate.
41. Slice half of poached chicken place that in a plate pour Dijon sauce and serve with salad.
42. Serve chicken veggie Soup in soup bowl.
TIPS
You can truss chicken by using a strong thread.
Use different colour toothpicks to jazz caprese bite.
Don’t throw away broccoli stalk add that too in salad.
1. For Whole poached chicken – slice onion, carrots, sage basil and parsley.
2. For Broccoli grape tomato and pearl onion hot salad – preheat oven to 400 degrees.
3. For chicken veggie Soup – in a food processor jar grate apple.
4. Add in ground chicken, white pepper, paprika, garlic, salt, fennel and red pepper flakes.
5. Take out the paste in a bowl.
6. Line broiler pan with aluminium sheet.
7. Preheat oven to 450 degrees.
8. Chop carrots, celery, and zucchini.
9. Slice Yellow and red bell pepper.
MAKING
10. For making whole poached chicken – In a large pot add in onion, carrots, sage basil and parsley.
11. Make a bundle of bay leaf and peppercorn and place in the pot.
12. Pour wine, cream sherry and water.
13. Sprinkle the sea salt.
14. Place the pot over heat, let liquid boil.
15. Tie the chicken with thread and put in poaching liquid.
16. Cover the pot and let chicken poach for 90 minutes.
17. After chicken is poached take out that in a plate. Cover with aluminium foil.
18. Slice half of poached chicken to serve with salad.
19. Take 2 cups of poached water and pour that in a pot.
20. Add in Dijon mustard, whisk.
21. Boil until liquid becomes half.
22. Add in capers and tarragon.
23. Stir the sauce and boil for 5 minutes.
24. For making caprese bite – In a tooth pick screw bocconcini followed by sun dried tomato and basil leave.
25. Top it up with other half bocconcini.
26. For making Broccoli grape tomato and pearl onion hot salad – In a large bowl add in broccoli, cherry tomatoes, and onions.
27. Pour in cranberry infused balsamic vinegar and grape seed oil.
28. Sprinkle salt and pepper. Toss well all the ingredients.
29. Keep the salad aside for 30 minutes.
30. Roast salad in preheated oven for 10 minutes at 400 degrees.
31. For making chicken veggie Soup – Take out poached broth in a large bowl and refrigerate.
32. Make meat balls from the chicken and apple mixture.
33. Bake for 10 minutes at 450 degrees.
34. Heat a pan, pour in grape seed oil.
35. Add in carrot, celery, onion, zucchini and red and yellow bell peppers.
36. Take out broth from the freeze clean the extra fat and pour broth over the mixture.
37. Boil for few minutes on medium heat.
38. Add in frozen peas, cooked chicken and herbs.
39. Add in meat balls, boil for few minutes.
SERVING
40. Serve caprese bite in a serving plate.
41. Slice half of poached chicken place that in a plate pour Dijon sauce and serve with salad.
42. Serve chicken veggie Soup in soup bowl.
TIPS
You can truss chicken by using a strong thread.
Use different colour toothpicks to jazz caprese bite.
Don’t throw away broccoli stalk add that too in salad.
Chef
