Name: Val’s Poached Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 2.2 kg Whole Chicken; 1 tsp coriander seeds; 3 large carrots, washed, scrubbed, peeled and halved; 3 sticks celery, washed, de-strung and halved; 3 medium turnips, washed, scrubbed and halved; 3 small fennel bulbs, washed, scrubbed, halved lengthways, any leaves removed and kept for the sauce; 6 medium long shallots, left whole and skins on; 1 small bulb of garlic, halved horizontally; 1 large thumb ginger, thinly sliced lengthways; 2 fresh bay leaves; 8 black peppercorns; ¼ tsp ground cinnamon; 1 small sprig of fresh thyme; small grating of nutmeg; 3 tsp flaked sea salt; 1 cucumber, skinned and diced very small; 1 tbsp. capers; 2 tbsp. finely grated fresh horseradish; 6 tbsp. mayonnaise; 2 level tsp. Dijon or English mustard; 2 level tsp. grain mustard; 1 tbsp. fresh dill or parsley, finely chopped

Val’s Poached Chicken

An absolute favourite, this poached chicken recipe is delightfully tasty and offers an almost medicinal respite after days of indulgence. Clean, light, and easy to prepare, it’s a comforting choice that’s perfect for resetting your palate. Plus, any leftovers can be effortlessly transformed into a nourishing broth – perhaps with the addition of barley for extra texture and heartiness.

Valentine Warner

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.