Poached chicken from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 181) by Rick Bayless

  • bay leaves
  • carrots
  • whole chicken
  • white onions
  • dried marjoram

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 03, 2015

    This method worked very well for cooking chicken for the tomatillo chicken taco recipe, but since my chicken was close to five pounds, I probably should have added an additional 10 minutes to the cooking time. As a bonus, you end up with a decent chicken stock to use for other recipes. I'm not sure why the ingredients list "cooked chicken meat", as you should start with one whole raw, not cooked, chicken.

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