What To Do…With A Poached Chicken

I had the remains of half a poached chicken…last blush of parsley, bunch of chives(es), Puerto Rican large-leaf thyme, and, oh, yes, the chicken was poached stuffed with lemon grass and ginger and floated with a head of unpeeled garlic (with several large cloves peeled and smashed inside).

1 cup of brown rice

1 cup of brown lentils (forgot about the golden ones resting in pride-of-place)

1/2 large onion, chopped medium (bruniose? 1/4-inch cubes)

2 medium carrots (same cut)

2 stalks celery (with leaves) same cut

4-6 cloves of garlic, mashed and minced

forgot the leeks languishing in their container, as well as the too-young green bunching onions.

Six (possibly eight) cups of very gelatinous chicken broth gently mini-boiled or maxi-simmered to a consistency just under what might-have-been had I had a pound of chicken footsies to hand)  A quarter-hand of peppercorns, migioned (sp? some cracked under the heel of a handy heavy pot) with several teaspoons of Kosher salt.

Parsley and large-leaf chives chopped small and a whole branch (3-4 inches) of thyme leaves left whole) to add after the boil.

Bring pot to the boil with just the rice and lentils.  When achieved, add carrots, celery, onion and lower to a strong simmer.  Add chicken when achieved.  Add salt and peppercorns and more garlic.

When rice and lentils say so, add the minced herbs and a finish of EVOO (extra-virgin olive oil) after your close the fire – or kill the ‘lectricity.  Taste and adjust.  And post a next-time dummy, to add the last leeks (after all you harvested enough seeds to releek North America all by your self!)

 

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One thought on “What To Do…With A Poached Chicken

  1. Actually, the chicken was boughten, and not swiped. Used to as an elementary-school-aged child have hens that sat the pheasant’s eggs (because ring-neck cock pheasants in captivity at least but I’ve heard in any kind of condition go cannibal with not just their hen’s eggs but also their young. Dad had designs on selling the plucked, drawn and dressed birds to The Better restaurants in Sanford and Orlando environs…but in the late 1950s there were few such and who ever heard of fresh pheasant under, over, or sans glass in Central Florida. But the notion of poaching a bit of yardbird appeals.

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