Nigel Slater’s poached chicken with ginger and anise recipe

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Poach your bird for multiple meals and divine aromas

The pleasures of poaching a chicken are twofold. First, there’s the stock-enriched, fork-tender meat and then the steamy depths of its hot, bubbling broth. But that is to sell our efforts short. There is also the smell, homely and somehow levelling, that fills the kitchen as the bird edges timidly towards tenderness; the scent of bay, black peppercorns, sweet onions and fat carrots that whispers rather than shouts that something good is on the way. There is the fact that an hour’s work will become not one, but several meals. All this in addition to the fine, juicy meat with its promise of salads and sandwiches to come and the golden, fat-bejewelled broth for making soup, risotto and other quietly pleasing dishes.

The smell, homely and somehow levelling, fills the kitchen as the bird edges timidly towards tenderness

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