Though the recipe calls for a whole chicken, you can also use cut-up chicken. The parts will take less time to poach than a whole chicken, and will make a slightly less flavorful broth. Recipe by Lynne Char Bennett.
Ingredients
2 ounces ginger root
1/2 medium onion, about 4 ounces, roughly chopped
1 tablespoon Amontillado sherry or whiskey
1 tablespoon kosher salt
1 chicken, about 4-5 pounds
Directions
Cut the ginger into 1/4-inch-thick slices. In a pot just large enough to hold the chicken, combine the ginger, onion, sherry, salt and about 2-2 1/2 quarts water; stir to dissolve the salt.
Meanwhile, remove the package of giblets from chicken’s cavity; reserve neck and gizzard (if desired, keep liver for another use).
Remove and discard the skin from the chicken and any fat/loose tissue in the cavity along with the soft kidneys that are recessed in the “small” of the chicken’s back. Rinse thoroughly. Loosely tie legs together if desired, but allow enough space between legs and body for water to circulate.
Place the chicken, breast side down, into the pot. Add enough water to just cover the chicken. If needed, place a heavy plate atop the chicken to keep it submerged. Place the pot over medium heat and bring to a simmer. Reduce heat so that liquid is barely bubbling, and cook 5 minutes, skimming the scum as needed.
Readjust the heat so the water barely shimmers — about 180 — partially covering pot as needed.
After 45-60 minutes, turn the chicken over and cook another 45-60 minutes, skimming and discarding any scum. Turn chicken over once more so breast side is down. Remove pot from heat and leave chicken in the hot broth until breast registers 160 (thigh, about 170) on an instant-read meat thermometer, or until juices run clear. Total cooking time should be about 1 3/4-2 1/4 hours, depending on the size of the chicken.
Move chicken to a rimmed dish or pan and let rest at least 15 minutes. Meanwhile, strain the broth; return the liquid to the pot and discard the solids. Taste the broth, which should have a subtle ginger flavor. If you want more ginger, return a few pieces to the pot. Bring broth to a simmer, straining any scum.
When chicken is cool enough to handle, detach leg quarters then remove thigh and leg meat as large chunks. Set aside. Remove the breast meat, keeping breast halves intact. Refrigerate any meat you won’t use right away.
Break or cut carcass in half or in more pieces, and return to the pot. If needed, add enough water to cover the carcass. Simmer, without stirring, until carcass falls apart easily and broth is reduced by at least half (remove any remaining ginger pieces when desired intensity is reached).
Strain broth. If not using immediately, cool quickly and refrigerate.
