This is a great way of getting a cheap cut of chicken and making it into a number of dishes. When you poach the chicken thighs, you are left with a good tasty meat that can be added to risottos, curries, stews, anything that has a sauce. You also have the benefit of a decent chicken stock that enhances dishes in a natural way.
12 chicken thighs
2 carrots
2 sticks of celery
2 onions
2 bay leaf
Add all the ingredients into a large pan, add 2 litres of water and black pepper add the salt at the end as this dish reduces quite a lot and will intensify in flavour. Bring to the boil and simmer for an hour and a half. Remove the chicken and reduce the stock till it reaches a litre.
While the stock reduces, allow the chicken to cool slightly. When it is warm, but able to be handled, take the skin and the bone off the thighs. If it is still warm, this can be done by hand, this will then allow you to feel any knuckles left over.
You now have a good portion of poached chicken flesh and a litre of natural chicken stock.
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