Photo by Tamara West
To keep an eye on the budget, poach a whole chicken and serve the different pieces for dinner throughout the week.
Add the lemon and thyme to the cavity of the chicken.
Tuck the wings under the bird, tie the legs together and place in a large pot with the carrots, onion. celery stalks, parsley, bay leaves, and peppercorns.
Fill pot with cold water, slowly bring to the boil then simmer until chicken is cooked, approx. 15-20 minutes. If you're unsure, slice the skin open where the leg and breast meet. The juices should be clear and the meat not pink.
Remove chicken from the pot, leave to cool slightly then remove the breasts and serve with quinoa salad.
Remove the wings and legs to make barbecued chicken legs and wings.
Shred the rest of the chicken from the carcass to make chicken soup. or refrigerate for later use .
Add the stripped carcass back to the stock and simmer for another hour. Strain the stock and reserve for later use.