Publications
- 1 - large chicken
- 2 - large carrots, thickly sliced
- 2 - celery sticks, sliced
- 1 - large onion, quartered
- 6 - cloves garlic, peeled and sliced
- 1 - bay leaf
- 1 - litre water
- MARINADE -
- 250ml - olive oil
- 125ml - fresh herbs such as Italian parsley, basil, oregano and sage, chopped
- 10 - cloves garlic, thinly sliced
- 5ml - salt
- - freshly ground black pepper
- 500ml - chicken stock (use the liquid you cooked the chicken in)
1 Remove the skin from the raw chicken (simply pull it off with your hands – leave the skin on the wings). Place the chicken, breast side up, in a large pot and surround with the carrots, celery, onion quarters and garlic. Add the bay leaf, pour the water over and bring to the boil, covered. Reduce the heat and simmer slowly for about 1½ hours or until cooked and the meat starts to break away from the bone.
2 Remove the chicken from the stove, turn it over to submerge the breast in the stock until it has cooled down. As soon as it’s cool enough to handle, lift the chicken from the stock and flake the meat from the bone, shredding it into long, thin strips with a fork.
3 Pour the stock through a sieve and place it in the fridge until cold – using a spoon, remove any fat floating on the surface. Use 500ml of this stock for the marinade and whatever’s left over.
4 Mix all the marinade ingredients together.
5 Dish a layer of the shredded chicken into a deep porcelain or glass bowl and pour some marinade over. Repeat layering until all the ingredients have been used, ensuring that all the chicken is submerged in the marinade. Cover with clingwrap and refrigerate overnight.
6 Remove the chicken from the fridge timeously and serve at room temperature with a simple green salad and Italian bread to soak up all the delicious sauce.
