Cooking with Dr. Monkey

Today's episode: whole poached chicken.

Start by filling a stock pot half way full of water and add a table spoon or so of sea salt, add more if you like it saltier.
Put the water on to boil.
As your water boils, clean out the inside cavity of the chicken. Toss out any livers, necks, or whatever else is in there. Then when your water comes to a boil gently slide your chicken in the water.
Let the chicken boil for 5 to 10 minutes then turn the burner off.
Cover the pot and let the chicken sit in the hot water for about an hour to an hour and a half. If you like, turn the burner back on and bring it to a boil again as you fix whatever else you're going to have with the chicken.

Cooking the chicken in this manner produces a super juicy moist end product. I usually make a soy dipping/drizzling sauce to go over the chicken meat the first night I make this. I put about one third cup of soy, a tablespoon of brown sugar, a spritz of lemon or lime, a chopped green chilli that's been deseeded and ribbed all together in a saute pan and I let it come to a boil and then I let it cool a bit, then I drizzle it over the chicken. I also usually serve mixed steamed vegetables (broccoli/cauliflower/snow peas/what have you) with this dish. And sometimes I make soba noodles with this chicken. It's dead simple to make, juicy, and delicious.

I use the left over chicken to make everything from quesadillas, chicken noodle soup, chicken salad, and chicken paninis.