Poached chicken broth

Method

1. Place the chicken in a large saucepan or flameproof casserole with the peppercorns, bay leaves, leeks or onions, carrots and celery. Tie up the herbs with string and add to the pan with the celery salt. Pour over 4 litres water to cover the chicken and place on the hob.
2. Cover and bring to the boil. Reduce the heat and simmer for 1 hour, until the chicken is cooked through. Leave in the broth until cool enough to handle.
3. Remove the chicken from the broth and place on a board to cool completely. Remove the cooled meat from the chicken carcass and slice or shred.

The chicken broth can be used in the following recipes:

• Creamy chicken, chive and mustard gratin
• Spiced chicken noodle soup
• Herby chicken and lemon rice