Poached Chicken

6 litres cold water
3 spring onions (scallions), trimmed and sliced
10 garlic cloves, crushed
1 cup sliced ginger
2 tablespoons sea salt
1 medium-sized red onion, sliced
1 tablespoon white peppercorns
6 bay leaves
1/2 bunch flat-leaf parsley, cut in half crossways
1 x 1.5 kg (3 lb) organic free-range chicken

Place all ingredients except chicken in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.

Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.

Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Very gently poach chicken for exactly 14 minutes, then immediately remove pot from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.

Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool.