Mark Hix recipe: Poached cockerel with roots
I was recently sent a big old cockerel from Peter Gott of Sillfield Farm. He rears a few every year and cooked like this they make a warming and healthy main course.
You can simply joint it by removing the legs and cutting them in half at the joint. Remove the wings then the breasts or leave them on the bone cut into 2 or 3 pieces, or just get your butcher to do it.
1 cockerel or a large chicken, jointed
2ltrs chicken stock
A couple of sprigs of thyme
1 bay leaf
12 small shallots, peeled
8 or so small carrots like chantenay, peeled
8 or so small parsnips and or turnips, peeled if grubby
Salt and freshly ground black pepper
70-80g small carrots, trimmed and cleaned
10-12 large new potatoes like Charlotte, peeled
Put all of the pieces of chicken in a large saucepan with the chicken stock, thyme and bay leaf. Bring to the boil, season and simmer gently for an hour, skimming the fat off regularly.
Add all of the vegetables and continue simmering for another 20 minutes or so until they are tender. That's it – simple, healthy and delicious – re-season if necessary, and serve.
Diving in at the deep end is no excuse for shirking the style stakes
Life & Style blogs
- 2 Belgium fan Axelle Despiegelaere lands L'Oreal campaign after World Cup viral photo
- 3 Why I'm on the brink of burning my Israeli passport
- 5 Blackest is the new black: Scientists have developed a material so dark that you can't see it...
iJobs Food & Drink
£45-£55k OTE £75k : Charter Selection: Major London International Fashion and ...
Voluntary, reasonable expenses reimbursed: Reach Volunteering: Are you keen on...
£33000 - £45000 per annum + 8% Bonus, pension: Deerfoot IT Resources Limited: ...
£30K- £40K pa + Commision £10K + Benefits: Charter Selection: Rapidly expandin...