"aem" > wrote

> Nancy Young wrote:

>> 3# chicken in a 12 quart kettle mostly full of water. Wow.
>> I can't even find a 3# chicken. Forget the pot. Heh, I'd need
>> one of those pot filler spigots, I couldn't lift that much.
>>
> There's another version of it that starts with something like: "place
> a chicken in a pot large enough to hold it and cover the chicken
> completely with cold water, then remove the chicken."

That certainly seems more reasonable. I thought, does the chicken
need that mass of water too cook that way? Not that I will try
this.

> Then you bring
> the water to a boil, put the chicken back in, etc. The first step is
> just to be sure you have enough water to begin with. Presumably, then,
> any pot large enough for the chicken and some covering water will do.
> Incidentally, if you follow the recipe and discover the chicken less
> than fully cooked, the recommendation is to bring the pot back to the
> boil, replace the chicken, turn off the heat, cover, and let sit for
> another hour. I did it once but it was done in an additional 30
> minutes.

(smile) You must have really wanted poached chicken.

nancy