Salty Poached Chicken

Ingredients: 

1 small chicken -- just under a kilo
2 inches ginger root -- optional
2 l chicken stock
Fine Salt

Exfoliate chicken. Insert the ginger root into the cavity if using.

Bring stock to a gentle simmer, put in the chicken, and turn the heat down to very low, and leave it to cook for 40 minutes.

(For reference, I set the induction cooker to 600 watts.)

Turn off the heat, cover the pot, and let sit for another 40 minutes.

Take out the chicken, and place it in a bowl. Use a pastry brush if you have one to brush the salt all over the chicken skin. I estimate that 1.5 teaspoons should be plenty. Put in the fridge until cold.

Notes: 
You can use water, but the chicken will not be as good. Make sure to add some aromatics like the white part of the scallion or leak to the pot if you use water.

Whether you use water or stock, make sure to use the remaining liquid for something tasty.

Poached Chicken Legs

Ingredients: 
1 pot of chicken stock -- enough to submerge your chicken legs
2 chicken legs -- skin on and bone in

Bring the stock to a gentle simmer, then put in the chicken legs for 20 minute without a lid. Turn off heat, and leave it in for another 10 minutes before removing.

For salty, silky chicken flesh, brush fine salt over the skin and chill in the fridge over night. Remove the skin before eating.

May's Notes: 
I have a cheap (read crappy) Kogan induction cooker (I recommend induction, I do not recommend Kogan). I set it to heat at 600W and did not change the setting.

Tasting Notes: 
Turned out pretty well, but still a little pink in the middle for me -- I pulled the meat off the bone and put it in rice porridge, so that was fine.

Future Notes: 
The legs need a little bit more time, maybe another 5 minutes with the heat on.
You can use water, but I'd add some aromatics and oil to the water.