Gentle poaching is a classic way of cooking any kind of bird like chicken, duck, goose or even turkey. It leaves the meat tender and juicy. Poaching not only brings a pleasing taste but also produces a delicious broth. The poaching time depends on the weight of the bird. Trussing the bird before poaching ensures it retains the shape of the bird during poaching over a gentle heat on top of the stove. A whole bird poached in flavorsome broth can be one of the most delicate dishes you will ever experience. You can also poach bird’s breast or thighs, with or without stuffing.
Personally I prefer to poach with stuffing as the meat will absorb all the flavors of the stuffing, bringing a wonderful lift to the taste. From all the birds which are been used for cooking, chicken is the bird most preferred bird among all of us. So I have to say that poached chicken meat is perfect for pie fillings as well for sandwiches. Here is a fuss free method on how to poach a whole bird.