Poached Chicken with Salsa Verde

DIRECTIONS

• Get out a very large pan and put the chicken in it.
• Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
• Cover with cold water and bring to a boil.
• Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
• After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.
• Cover with aluminium foil or an overturned bowl.
• While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
• Switch on the blender and slowly start to drizzle in the olive oil.
• You will need enough to make a thick slush, so start with about six glugs.
• An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
• When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.