Antonia Magor Nutrition

Whole Poached Chicken

Antonia MagorComment

Poaching might seem like a bit of an old fashioned way of cooking but it's incredibly tasty and a really healthy way to cook. This is the utlimate "Sunday Cook-Off" recipe as I like to shred the whole cooked chicken after poaching and enjoy during the week for work lunches or quick suppers. 

The key is to have a good quality chicken, buying organic, free range not only supports ethical treatment of animals but the taste makes the biggest difference with this recipe. 

Free from gluten and dairy.

Prep Time 10minutes, Total Time 50minutes

Serves 4


  • 1 organic, free range chicken
  • 4 cloves of garlic
  • 4 spring onions
  • 1 lemon, cut into quarters
  • 1 white onion
  • 1 bay leaf
  • 1 teaspoon black peppercorns 
  • a few sprigs of rosemary
  • a handful of parsley
  • a pinch of sea salt 
  • a splash of apple cyder vinegar 

(this is incredibly flexible, add a few sticks of celery, a carrot, half a fennel bulb depending on what you have to hand and don't worry if you don't have an ingredient).


  • Remove the chicken from the fridge 20 minutes prior to starting to cook, you do not want to cook the chicken from cold.
  • Place the whole chicken and all other ingredients in a large pan, tucking some of the lemon and herbs into the chicken cavity and cover with water. There's no need to peel the onions and garlic cloves, I leave the skin on the onion simply chopping it in half and giving the garlic cloves a bash.
  • Bring the water to the boil and then simmer over low heat for 45minutes - 55minutes depending on the size of your chicken. You can check whether the chicken is cooked by checking between the wing and breast.
  • When the chicken is cooked shred the meat off the bones and either enjoy immediately or keep in an air-tight container in the fridge and add to your meals for the following couple of days.