Poached Chicken from Bill Neal's Southern Cooking by Bill Neal
Wash the chicken under cold running water and drain in a colander. Combine the onion, celery, red pepper flakes, bay, thyme, salt, peppercorns, and water in the stockpot. Bring rapidly to a boil ov...
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Ingredients
- 2 quarts (2 L) water
- 12 whole black peppercorns
- 2 teaspoons salt
- 1 teaspoon thyme
- 1 chicken weighing about 4 pounds (1800 g)
- 2 bay leaves
- ⅛ teaspoon red pepper flakes
- 3 ribs of celery, chopped
- 1 medium onion, chopped
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