poached chicken
sheryl julian, boston globe mag, jan00

6	lb	roasting chicken, rinsed	cut into 4 sections, put in pot and cover with boiling water; let stand 10 min; dump liquid, rinse pot, and put back chicken with gizzard and heart; use liver separately
1 4 1 2 4	ea ea T T qt	medium onion, halved bay leaves peppercorns fresh ginger slices water	add, bring to boil, simmer 1 1/2 hrs skim off foam occasionally
remove chicken from pot, discard skin and ugly stuff remove chicken from bones, and store in covered containers in icebox strain stock and store in covered containers in icebox remove fat after it solidifies